A spicy, fruity twist on the classic family roasted spuds.
Serves 4
4 medium roasting potatoes, peeled and sliced into even sized chunks
2 tsp Cajun spices
2 Tbsp vegetable oil
sprigs parsley
Fruity salsa:
1 mango, peeled and finely diced
1 orange, peeled and finely diced
Preheat oven to 200ºC.
Place roasting dish in oven to heat.
Remove from oven and add potatoes, spices and oil and mix to coat.
Roast in preheated oven for 35-40 minutes, or until potatoes are golden brown and crisp, and tender when pierced with a skewer or knife.
Combine mango and orange in a bowl and toss.
Serve potatoes with the fresh fruity salsa and garnished with parsley sprigs.
Tip: To speed up the cooking process, microwave or boil the potatoes first, as below.
To boil potatoes:
Scrub or peel potatoes as required. Slice in half or even-sized chunks.
Place in a heavy-based saucepan and cover with cold water. Place a lid on the saucepan.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender. Drain.
The length of cooking time depends on the size of the pieces of potato.