I love the theory behind eating less carbs, but I’m a self-confessed potato junkie. It helps that potatoes are full of nutrients, so I can overlook their starchy, non-fashionable aspects. But potatoes are so satisfying! So comforting! So yummy… I can live without rice, no problem. But don’t ask me to give up potatoes.
The little nuggety, waxy, baby potatoes have become my go-to, for quick potato salads. I serve these warm at this time of year, with spinach, roasted red peppers, olives, pesto…
Agria are my favourite for roasting, but other varieties work well too. Roasted potatoes make great winter meals too. An easy dinner is a tray of roasted potato, pumpkin, kumara, parsnip and carrot, coated in garlic salt and mixed with green leaves (any kind) and chopped capsicum. Throw on some seeds and almonds and your favourite dressing, and it covers all the food groups.
Roasting vegetables is my first choice on a weeknight, when I can’t think what to have for dinner. I meet people occasionally who tell me they never use their ovens, preferring to cook on the stove top. I use my oven all the time. I love how I can put a tray of vegetables on to roast, set the timer for 15 minutes then settle down with a magazine and a glass of wine. I only have to get up once when the timer goes off to turn them over, and 15-20 minutes later, they’re ready to serve.
One of our most popular catering dishes is one we named Sweet Delhi potatoes. Diced potato, coated with oil and spices, and roasted. Topped with sweet chilli sauce, spinach leaves, parsley and pumpkin seeds, it’s delish! Sometimes we thread the cooked potato chunks on to skewers as finger food, other times we serve them in little pots, with wooden forks.
If I’m going to a pot luck dinner, I take a big bowl of these and everyone loves them. It’s simple, easy and delicious, and looks like you went to a lot of trouble. What’s not to like?
Sweet Delhi Potatoes
1 kg roasting potatoes, chopped into small chunks 1 tsp salt
1 tsp turmeric 1-2 tsp ras al hanout spice mix (or harissa)
3 tbsp oil ½ cup chopped parsley
½ cup sweet chilli sauce 2 cups baby spinach leaves
¼ cup pumpkin seeds
Combine potatoes with spices, salt, turmeric and oil and roast in oven for 30-40 minutes. (Check they are cooked through.)
Add the rest of the ingredients and toss together gently.