Sage, chilli and garlic roast potatoes
If you think you can't improve on roast spuds – think again! These delicious wonders take them to the next level for everyone to enjoy.
- by
Hannah Oakshott
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If you think you can't improve on roast spuds – think again! These delicious wonders take them to the next level for everyone to enjoy.
Ingredients
400 g Carisma potatoes, peeled, cut into small chunks
400 g orange sweet potatoes, peeled, cut into small chunks
1 Tbsp extra virgin olive oil
⅓ cup sage, halved lengthways
4 cloves garlic, thinly sliced
½ large red chilli, halved lengthways, seeds removed, very thinly sliced
Method
- Put a large steamer basket over a pan of simmering water. Add the Carisma potatoes to basket and then steam for 2 minutes over medium heat. Add the sweet potato and then steam together for 12 minutes or until almost tender
- Preheat oven to 220°C (fanforced). Line a large roasting pan with baking paper. Arrange the potatoes in a single layer within the pan. Drizzle oil over potatoes and toss gently to combine.
- Roast potatoes for 25 minutes. Add sage, garlic and chilli to the roasting pan and toss to combine. Roast for 5 minutes or until the potatoes are light golden brown and crispy. Toss. Serve.
