Tamarind Potatoes
There’s nothing that pleases me more than a superb potato. I especially love the versatility of a baby potato, their simplicity and their ability to take on so much flavour yet not have their own masked, these one are nothing short of that.
This particular way of making them is easy and uplifting: tender baby potatoes, drizzled with sharp, sour & sweet tamarind sauce, then finished with streaks of red onion, fresh coriander and mint as a reminder that spring is in full swing. I also like the excitement these potatoes bring, as all baby potatoes do, that new things are on the horizon, like warmer days and easy summer moods.
Ingredients
1 kg potatoes (I use baby potatoes)
1 tbsp Tamarind Paste/Concentrate
2 tbsp Honey
small handful Fresh Coriander
small handful Fresh Mint
1/4 Red Onion
Salt
Olive oil
(Optional - Pomegranates for garnish if you can find them)
Method
Preheat the oven to 220°C Fan/240°C
Cut the potatoes in half, and place on a baking tray with 3 tbsp of olive oil and a big pinch of salt
Toss so they’re well coated then place in the oven for 25 mins, or until fully cooked and very golden
While the potatoes roast, roughly chop the fresh mint, coriander and thinly slice the onion, then set aside
Prep the tamarind sauce by adding the tamarind paste, honey and 1/2tsp salt to a small bowl, then mixing until well combined
Once the potatoes are ready, drizzle the potatoes with a couple of tablespoons of the tamarind sauce, then top with the fresh herbs, the onions, then the rest of the tamarind sauce
Serve!
