Spiced roast potatoes with Portobellos and soured cream

Name: Spiced roast potatoes with Portobellos and soured cream
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1

Main Serves 1 55 min

Well-spiced oven-roasted diced potatoes topped with mushrooms. This works as a vegetarian breakfast, lunch, brunch or dinner. Use a few closed cup mushrooms if you have those in your veg box instead of Portobellos. Add bacon, pancetta or chorizo if you're a meat-eater. Chopped spring onions make another good topping.

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

Cooking time: 45 min

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.