This is from the Slimming World “Simply Summer” book. I think it’s designed to be served at a barbecue or something; it looks nice, so I just used it as the starchy part of a meal.
It’s very simple, very tasty, very quick to make and very filling. If you’re looking for food to fill up a buffet table, you could do a lot worse than this
- 900g baby new potatoes
- 2 teaspoons of paprika
- 2 teaspoons of dried chilli flakes
- 2 teaspoons of cumin seeds
- 2 teaspoons of black onion seeds
- 8 tablespoons of passata
Start by pre-heating the oven to 220C and washing the potatoes. Then spray a non-stick roasting tin with Fry-Light and put the potatoes in it.
Mix together the passata with all the spices. I didn’t have passata (well, I couldn’t find it) and I only had ground cumin and crushed chillis. Instead I took 8 tablespoons of the juice from a can of chopped tomatoes and I mixed it with 2 teaspoons each of the cumin and the chillis with a good shake of Piri-Piri Spice for good measure.
Add some pepper, spoon over the potatoes and shake the hell out of them so that they’re evenly coated. It helps if your roasting tin has high sides; if not, be very careful.
Spray with some more Fry-Light to give them a crispy outside, before baking in the oven for 20-25 minutes.
Then it’s just a case of spearing each potato with a toothpick…
…and serving. If you’re feeling fancy, you can sprinkle some chopped coriander over the top to make it pretty.
Voila! Very simple and it tastes like you’ve made far more effort than you actually have. Always a good thing. Here‘s the Flickr photo set if you’re interested and let me know if you make them and like them.