Cooked - Chipotle Lime Potatoes With A Crispy Spring Onion And Garlic Oil

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Home Pricing Community My Recipes

Chipotle Lime Potatoes With A Crispy Spring Onion And Garlic Oil

1.0

750g baby potatoes, halved

2 tbsp chipotle paste

1 tsp cumin seeds

1 tsp agave or maple syrup

1 tbsp olive oil

½ lime, juice

Salt and freshly cracked pepper

3 spring onions, roughly sliced

2-3 garlic cloves, very thinly sliced

115ml light olive or vegetable oil

½-1 fresh jalapeno, finely diced

5 pickled jalapeno slices, finely diced

18g coriander, finely chopped

½ lime, juice

1 lime, zested

A big pinch flakey salt

22g fresh coriander (stems included)

200g thick vegan greek yoghurt

Vegan feta, crumbled

Tajin

Preheat the oven to 200 degrees or 180 fan.
Mix together all the ingredients for the chipotle sauce in a large mixing bowl.
Add the halved baby potatoes into the bowl and stir to coat.
Tip the potatoes onto a baking tray (line with baking paper or foil to avoid sticking) and place into the oven for around 30 minutes or until the skins is wrinkled and crisp, and the centre of the potatoes are soft.
Whilst the potatoes roast, place a medium frying pan over a low heat.
Add the oil, spring onions and garlic and fry for around 5-7 minutes until the spring onions and garlic are starting to crisp.
Strain the spring onions and garlic out the oil (reserving the oil and setting the aromatics to one side to cool and crisp up).
Once the oil is cool, add the rest of the ingredients.
Blend the coriander and yoghurt with a squeeze of lime.
Season to taste.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 5 weeks ago

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