Spicy Roast Potato with Parsnips - River Cottage
Serve with nut-based yogurt and mango chutney for a flavourful supper, or include them in a spread of spicy, pick-and-mix dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- About 500g potatoes
- 3 tablespoons sunflower oil
- About 500g parsnips
- 1 garlic clove, very finely chopped
- For the curry spice mix
- 1 tablespoon coriander seeds
- About 6 black peppercorns
- ½ teaspoon dried chilli flakes
- 1 teaspoon ground fenugreek
- 1 teaspoon ground turmeric
- ¼ teaspoon fine sea salt
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