WA POTATOES
Tip
EASILY SWAP A FEW INGREDIENTS TO MAKE THIS VEGAN!
Perfect with:
Red potatoes
Fi nis
Also great with:
hw
Blue potatoes
i th
do llop s of
Potato nachos
sou r cre am
and top with
coriander.
Serves 6–8 Ingredients Potato nachos 6 large roasting potatoes (blue or red) 2 tsp cumin, ground 2 tsp coriander, ground 1 tsp garlic powder 1 tsp paprika smoked (or replace all the spices with a shop bought taco mix) 1 tsp salt 3 tbsp olive oil
Salsa 1 cob corn, charred and kernels sliced from the cob 1 punnet cherry tomatoes, quartered
50
WA Grower WINTER 2020
2 spring onion, finely sliced 400g tin black beans, rinsed and drained ½ clove garlic minced 1 tbsp olive oil Juice half 1 lime Season with salt
Garnish 1 ripe avocado, sliced into thin strips ½ bunch coriander leaves, chopped 200ml sour cream or natural yoghurt
Method 1. Preheat oven to 220ºC/200ºC fan forced.
2. Line two large baking trays with non-stick baking paper. 3. Place potato slices in a large bowl. Add spices, salt and oil and toss to evenly coat the potato slices.
until the corn is cooked and some kernels are blackened. This will take around 8 minutes.
4. Spread potato slices on trays and bake for 20–25 minutes or until golden and crisp.
6. Once cool enough to handle slice off the kernels and add a below with all the salsa ingredients. Toss to evenly coat the ingredients in lime juice, salt and garlic.
5. Meanwhile... charr the corn and create the salsa. Heat a frypan over medium high heat. Add a little olive oil, then place the cob into the hot pan, leaving it to charr before turning repeatedly
7. Once the potatoes are cooked and crispy, transfer to a large serving dish. Scatter over salsa and avocado then finish with dollops of sour cream and top with coriander.
