Riverford Wicked Leeks
Spiced roast potatoes with Portobellos and soured cream recipe image

Print Spiced roast potatoes with Portobellos and soured cream

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 & diced
  • Olive oil
  • ½ tsp paprika
  • 2 Portobello mushrooms
  • Squeeze lemon juice
  • Soured cream, to serve
  • Fresh parsley or coriander, chopped (optional)
  • Salt & pepper


  1. Crush the whole spices in a pestle and mortar, or use a bowl and rolling pin.
  2. In a pan of boiling salted water, parboil the potatoes for 5 minutes. Drain and return to the pan.
  3. Toss in just enough olive oil to coat, along with the freshly ground coriander, cumin seeds and paprika. Season.
  4. Transfer to a baking dish and roast in the oven for about 40 minutes, until golden. Keep warm in the oven.
  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.
  6. Sprinkle with parsley or coriander if using and serve with the roast potatoes and a dollop of soured cream.
want to cook with fresh ingredients? try one of our award winning veg boxes