Spicy Mediterranean Roast Potatoes with Tzatziki & Pineapple
Rated 4.5 stars by 2 customers.
2
20 minutes
1 hours
They're fruity, fiery and proper tropical. They're Spicy Mediterranean Roast Potatoes with Tzatziki & Pineapple. Cooked until crispy and smothered in our ridiculously tasty Pineapple Habanero Hot Sauce. These roast potatoes are served on a scoop of fresh tzatziki, and topped with crumbled feta and pickled onion.
Ingredients
- For the potatoes
-
3 large maris piper potatoes, peeled and chopped into small/medium chunks
-
Good glug of vegetable oil
-
Salt, pinch
-
2 tsp plain flour
- To dress
-
Pineapple Habanero Hot Sauce
-
3 tablespoons tzatziki, to plate
-
Red onion (pickled)
-
Salt (to pickle)
-
White wine vinegar (to pickle)
-
Coriander, finely chopped
Directions
PotatoesPre-heat your oven and oiled baking tray to 200C.
Bring salted water to the boil.
Add your potatoes and cook until fork tender, about 10-15 minutes.
Drain, add back to the pan with a lid and flour and shake to rough them up.
Add your tender potatoes to the hot oil and cook until golden. Around 40 mins. Turning occasionally throughout.
Chop red onion into slices, add to a jar, cover with a generous amount of white vinegar and salt. Lid the jar and leave to sit for as long as possible. At least 30 mins / an hour.
Add your cooked potatoes to a bowl and pour in Pineapple Habanero Hot Sauce and some finely chopped coriander. Mix.
Spread a layer of tzatziki onto your plate, before placing all of your roast potatoes on top.
Top with crumbled feta and your pickled red onion.
Finish with more Pineapple Habanero Hot Sauce if needed.
Leave your pickled onions in the fridge overnight for extra flavour.
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