Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Holly Jones
Servings: 6
2 ¼ pounds floury potatoes, washed, cut into 1 inch chunks and parboiled, no need to peel
5 tablespoon olive oil
1 tablespoon tomato purée
3 cloves garlic, peeled and crushed
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
grated rind and juice 1 lemon
salt
Preheat oven to 400°F. Mix together the oil, tomato purée, garlic, spices, lemon rind and juice and a good pinch of salt. Pour over the potatoes and combine gently. Put on a baking tray in a single layer and bake in the oven for 25 to 30 minutes.