RecipesVegetarian and Vegetables

Mexican Spiced Potatoes Recipe

“This Vegetarian Feast makes the ideal centre piece to a Wintery gathering with your loved ones.

Gluten Free
Mexican Spiced Potatoes Recipe
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Ingredients

For the spiced potatoes
  • 750g Baby Potatoes, cut into 1cm Slices
  • 3 tbsp Olive Oil
  • 2 tsp Mexican Spice Blend (or use Chilli, garlic, cumin, paprika & oregano mixed)
For the charred leek yoghurt
  • 1 Leek, cut into 10cm lengths
  • 250g Thick Greek Yogurt (full fat) or dairy free coconut yoghurt
  • 2 tbsp Olive Oil
  • Salt & Black Pepper to Season
For the mushroom and black bean salsa
  • 230g Black Beans, drained
  • 1 tbsp Olive Oil
  • 1 Clove Garlic, finely sliced
  • 200g Mushrooms, finely sliced
  • 1 Avocado, cut into 1cm chunks
  • 3 tbsp Fresh Coriander, chopped
  • 1 Lime, cut into wedges and charred
  • Salt & Black Pepper to Season
For the maple chilli almonds
  • 50g Blanched Whole Almonds
  • ½ tsp Steenbergs organic Mexican Spice Blend
  • 2 tsp Maple Syrup
  • pinch Sea Salt
For the rum pickled onions
  • 1 Red Onion, finely sliced
  • 4 tbsp Red Wine Vinegar
  • 1 tsp Sugar
  • Pinch Salt
  • 1 tbsp Rum

“This Vegetarian Feast makes the ideal centre piece to a Wintery gathering with your loved ones. It has it all, spicy, crunchy, creamy, zesty and the right amount of sweetness. It’s the new loaded nachos!” Susie Morrison from Gourmet Glow

Many thanks to Gourmet Glow for this tasty recipe.

Method

01
Preheat oven 160C. Mix the ingredients for the maple chilli almonds in a bowl, toss onto a lined baking tray and bake for 10-15 minutes or until golden and caramelised. Cool to set then break apart and set aside.
02
Increase the oven to 220C. Put the potatoes in a large pan, cover with water and a pinch of salt. Bring to a boil and boil for 2 minutes. Drain then mix with the remaining ingredients for the potatoes in a bowl. Tumble onto a baking tray.
03
Mix the leek pieces with 1 tbsp olive oil and set on another tray. Put both trays in the oven and roast for 25-30 minutes or until golden and crisp. The leek will be charred but this is fine.
04
Remove the charred skin from the leek and finely chop the sweet flesh. Mix with the yogurt, remaining 1 tbsp olive oil and season with salt and pepper. Set aside.
05
Make the onions by bringing the vinegar, salt & sugar to a simmer to dissolve. Add the rum and pour over the onions. Set aside to pickle whilst you make the salsa.
06
Heat the oil over a high heat in a frying pan. Add the mushrooms and cook, stirring only occasionally until golden and the moisture removed. Do not stir too often as you want them to be crisp. Add the garlic slices and cook 1 minute more. Add the beans and cook for 2 minutes or until beginning to crisp.
07
Remove from the heat and add the coriander, juice from the charred lime and the avocado. Taste and add salt & pepper to season.
08
When ready, layer the potatoes on a plate, top with the yogurt, salsa and pickled onions and finish with the spicy nuts. Get everyone to tuck in with forks!