|Energy (Kcal) 526||27%|
|Energy (KJ) 2195|
|Saturated Fat 7g||35%|
|Total Sugars 11.8g||13%|
Preheat the oven according to the instructions on the packet. Put a baking tray in the oven to heat up for 5 minutes. Tip the frozen potatoes onto the tray and roast for 30-40 minutes until golden or according to the timings on the packet.
Brush the oil all over the courgette, carrots and cauliflower pieces and season well then sprinkle a little ground coriander over them, too. Put on a separate tray and after 15 minutes of roasting the potatoes, roast the vegetables for around 20 minutes. Keep an eye on them to make sure they’re all cooking evenly.
Put the pepper, feta, oil, vinegar and ground coriander into a mini food processor and whiz until smooth. Season well, then whiz again. Spoon the dip into a pot and add the almonds and parsley.
Arrange the roast potatoes and vegetables on a platter (or divide between two plates) and serve with the red pepper dip.
300g Frozen Roast Potatoes
1 tbsp olive oil
1 small courgette, quartered
4 spring carrots, halved
1 baby cauliflower, quartered
Salt and freshly ground black pepper
A little ground coriander
For the dip
1 marinated pepper, chopped
50g feta cheese
1 tbsp extra virgin olive oil
2 tsp red wine vinegar
½-1 tsp ground coriander
4 whole almonds, finely chopped (optional)
1 tbsp freshly chopped parsley, plus extra to garnish
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
Give your taste buds a mid-week treat with this aromatic potato, pea and mint soup. Don't forget to serve with garlic toasts to make your meal extra special!
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
This campaign was originally produced in the framework of a programme co-financed by the European Union