Being Irish, potatoes are always in season, and being vegan, they make up a significant portion of our weekly vegetable intake. Potatoes boast a low fat, high fibre nutritional profile, plus they have the benefit of both soluble and insoluble fibres which is great news for your diet and for your bowels.
But lets not talk of bowels right now! Potatoes are easy, affordable, versatile and ideal for many vegan meals. They also shine as an excellent side dish.
There is always room on our table for a side made of spuds (as we call them here in Ireland!). We love a bowl of creamy mash, a big plate of chips, or crunchy little croquettes, but sometimes a deeper, more developed taste is called for. Like with a homemade curry for example.
So instead of serving rice, why not try our spiced potatoes recipe? Or you could even add this on to your usual rice dish!
These golden cubes of delicious potato, roasted and toasted to perfection in the oven at high heat make a moreish addition to any meal.
They add that soft and satisfying bite to dip into a spicy curry sauce. The perfect partnership!
Ingredients
- 8 medium sized potatoes, russet variety (around 3lbs)
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seed
- 1 teaspoon medium curry powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- Pinch of black pepper
- 1 teaspoon garam masala
- Pinch hot chili powder
- Fresh coriander and fresh parsley for garnish
- Spring onions to serve
Method
- Peel the potatoes. Chop the potatoes into uniform cubes around 1 inch by 1 inch.
- Place into a large pan of water and bring to the boil.
- Boil for around 10 minutes.
- Drain and set aside to cool slightly.
- In a large bowl, combine the vegetable oil, salt, pepper and dried spices.
- Coat the cooled potatoes in the oil and spice mix and place on a lined baking tray.
- Cook in a medium hot oven for 35-40 minutes, until the coats are a crispy golden brown. Regular turning is required!
- Serve with fresh coriander and parsley and chopped spring onion to garnish.
Our spiced potato recipe is a little like a Bombay potato mix but without the roasted garlic and tomato base. Bombay potatoes are one of the most popular Indian dishes.
To increase the golden yellow colour of your spiced potatoes and pretend they are Bombay potatoes, add turmeric to the water as you boil, and a pinch to the spice mix.
Whatever you decide to add to your spiced potatoes, you cant go far wrong. Whether its mashed, smashed, chipped, boiled or roasted, the humble potato has a place in our hearts and always on our vegan plate!
Dry Spiced Potatoes Side Dish
Being Irish, potatoes are always in season, and being vegan, they make up a significant portion of our weekly vegetable intake. Potatoes boast a low fat, high fibre nutritional profile, plus they have the benefit of both soluble and insoluble fibres which is great news for your diet!
Ingredients
- 8 medium sized potatoes, russet variety (around 3lbs)
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seed
- 1 teaspoon medium curry powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- Pinch of black pepper
- 1 teaspoon garam masala
- Pinch hot chili powder
- Fresh coriander and fresh parsley for garnish
- Spring onions to serve
Instructions
- Peel the potatoes. Chop the potatoes into uniform cubes around 1 inch by 1 inch.
- Place into a large pan of water and bring to the boil.
- Boil for around 10 minutes.
- Drain and set aside to cool slightly.
- In a large bowl, combine the vegetable oil, salt, pepper and dried spices.
- Coat the cooled potatoes in the oil and spice mix and place on a lined baking tray.
- Cook in a medium hot oven for 35-40 minutes, until the coats are a crispy golden brown. Regular turning is required!
- Serve with fresh coriander and parsley and chopped spring onion to garnish.