Cut the potatoes roughly into cubes and place in a pot of boiling water for 5 minutes to parboil. Drain them and allow to stand for around 5 minutes with lid off to dry.
Place a little olive oil or oil and butter in a wok or deep frying pan. Add the potatoes, toss in oil/butter to coat and then add lemon juice and garlic.
Sprinkle the paprika and chilli flakes over the potatoes.
Cook until potatoes are soft, a little crispy on the outside and cooked through, stirring occasionally.
Season with salt to taste.
Roughly chop the coriander, stir in and serve.
Delicious side dish, ideal for any type of meal. Especially compliments Indian or Lebanese dishes.
6 medium Rooster potatoes
2 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon chilli flakes
4 cloves garlic finely chopped
large handful coriander
Olive oil/butter or half and half
Chinese Pepper Steak & Potato Stir-Fry
Sizzle up your week with this Chinese pepper steak & potato stir fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones.
Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.