Crispy Roasted Chipotle Lime and Cumin Potatoes with a Spring Onion Oil and Coriander Crema

The ultimate way to serve potatoes, roasted in a spiced sauce with a spring onion and crispy garlic oil and simple herby crema.

40 minutes cook

Serves 4-6

Mia Jacobs

Ingredients

Chipotle lime and cumin potatoes

750gbaby potatoes, halved

2 tbspchipotle paste

1 tspcumin seeds

1 tspagave or maple syrup

1 tbspolive oil

1/2 lime, juice

to tastesalt and freshly cracked pepper

Spring onion and garlic oil:

3spring onions, roughly sliced

2-3garlic cloves, very thinly sliced

115mllight olive or vegetable oil

1/2-1fresh jalapeno, finely diced

5pickled jalapeno slices, finely diced

18gcoriander, finely chopped

1/2 lime, juice

1 lime, zested

a big pinchflakey salt

Coriander crema

22gfresh coriander (stems included)

200gthick vegan greek yoghurt

To serve:

to garnishvegan feta, crumbled

to garnishTajin

If you love potatoes and you're looking for a flavour packed side dish, these chipotle lime and cumin potatoes served on a creamy herby fresh coriander crema are perfect. You can smash them for extra crunch but we like to simply slice the potatoes in half and roast straight away.

Method

Preheat the oven to 200 degrees or 180 fan. If smashing the potatoes, first place whole potatoes in a pan of cold water and boil until soft then smash on a baking tray otherwise follow the steps below.

Mix together all the ingredients for the chipotle sauce in a large mixing bowl. Add the halved baby potatoes into the bowl and stir to coat.

Tip the potatoes onto a baking tray (line with baking paper or foil to avoid sticking) and place into the oven for around 30 minutes or until the skins is wrinkled and crisp, and the centre of the potatoes are soft.

Whilst the potatoes roast, place a medium frying pan over a low heat. Add the oil, spring onions and garlic and fry for around 5-7 minutes until the spring onions and garlic are starting to crisp.

Strain the spring onions and garlic out the oil (reserving the oil and setting the aromatics to one side to cool and crisp up).

Once the oil has cooled, add the rest of the ingredients - the jalapenos, herbs, lime juice and zest and salt to taste.

Blend the coriander and yoghurt with a squeeze of lime until vibrant and green.

Allow the potatoes to cool after roasting then plate up smoothing the yoghurt down on the plate first, loading on the potatoes and drizzling with plenty of the spring onion and garlic oil.

Top with vegan feta, a sprinkling of Tajin and an extra squeeze of lime for good measure.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.