Pic of Spiced roast potatoes with Portobellos and soured cream

Spiced roast potatoes with Portobellos and soured cream

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Spiced roast potatoes with Portobellos and soured cream

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.


  • 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


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.

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