Fresh and spicy potatoes from the oven

0.0 from 0 votes
Recipe by Damaris Beems Course: Side dishCuisine: Arabic
Servings

4

Preparation

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

Potatoes, whole garlic cloves, various spices and tomatoes. And then from the oven some lime juice and lime zest through it. Look, this does well on a summer night though….

Ingredients

  • 1 kilo organic potatoes

  • 500 gram ripe cherry tomatoes

  • 10 cloves garlic

  • 2 red Peppers

  • 1 table spoon ground coriander seeds

  • 1 table spoon cumin seeds

  • 0,5 bouquet fresh mint

  • 2 limes (for the zest and for the juice)

  • 100 ml olive oil

Cooking time

  • Cut the peeled potatoes into small cubes of 1 x 1 cm. Put them in a baking dish.
    Cut the tomatoes into quarters and place them between the potatoes.
    Cut the red peppers into rings and spoon through the potatoes.
    Grind the coriander seeds in a mortar or spice grinder and add it together with the cumin seeds to the potatoes and stir together.
    Place the garlic cloves between the potatoes.
    Add salt and pepper and pour over with 100 ml of olive oil.
    Put the dish in the oven at 200 degrees and bake the potatoes for 45 minutes. Stir halfway through.
  • Finely chop the mint leaves.
    Scrape off the zest from the limes and squeeze out the juice. Merge.
  • Remove the dish from the oven. Mix the mint leaves into the potatoes and pour the bowl over the lime juice and zest.

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