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Fragrant Roasted Baby Potatoes
Info
Moreish baby potatoes roasted with a heady blend of herbs and spices, topped with pistachios. Your new favourite potatoes, brilliant served as part of a dinner of sharing plates.
Ingredients
Method
Ingredients
- 60ml olive oil
- 50g baby potatoes (quartered)
- onion (thinly sliced)
- tsp Bart garlic paste
- tbsp red wine vinegar
- 2tsp Bart ground cumin
- 4tsp Bart paprika
- tsp Bart parsley
- tsp Bart oregano
- inch of Bart cayenne pepper
- 2tsp Bart Cypriot seasalt flakes
- 2tsp Bart black pepper
- 100g black olives
- 5g pistachios or almonds (chopped)
Method
- Preheat the oven to 200C / 400F / Gas Mark 6. Over a medium heat in a large pan, bring the oil to a sizzle. Add the potatoes and onion and cook for 10-15 minutes, stirring occasionally, until the potatoes start to colour and soften.
- Add all of the remaining ingredients, except the pistachios. Stir for a minute to combine and for the herbs and spices to become fragrant. Remove from the heat and spoon the mixture into a casserole dish. Sprinkle over the pistachios and place in the middle of the oven for 25 minutes.
- Once sizzling and golden, remove from the oven. Delicious served with Greek yogurt and dill, or mayo.
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