Page title and description

Spiced roast potatoes with Portobellos and soured cream
Ingredients
- ½ tsp whole coriander seeds
- ½ tsp whole cumin seeds
- 225g potatoes (about 2 medium to large), peeled and diced
- olive oil
- ½ tsp paprika
- 2 Portobello mushrooms
- squeeze lemon juice
- soured cream, to serve
- fresh parsley or coriander, chopped (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
-
Step 1
Crush the whole spices in a pestle and mortar, or use a bowl and rolling pin. -
Step 2
In a pan of boiling salted water, parboil the potatoes for 5 minutes. Drain and return to the pan. -
Step 3
Toss in just enough olive oil to coat, along with the freshly ground coriander, cumin seeds and paprika. Season. -
Step 4
Transfer to a baking dish and roast in the oven for about 40 minutes, until golden. Keep warm in the oven. -
Step 5
Meanwhile, brush the mushrooms with a little olive oil and grill until just tender. Season with salt and pepper and a squeeze of lemon juice. -
Step 6
Sprinkle with parsley or coriander if using and serve with the roast potatoes and a dollop of soured cream.