The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
A firm favourite with our participants, try them with a spicy dip.
Four potatoes
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon allspice
1 teaspoon ground coriander
1 tablespoon paprika
Salt and freshly ground black pepper
1: Preheat oven to 200 degrees
2: Wash the potatoes leaving the skins on.
3: Cut each in half and then in to 8 wedges and par boil for 3-4mins.
4: Mix the oil, garlic, allspice, coriander and paprika in a roasting tin.
5: Season with salt and pepper.
6: Add the potatoes and shake to coat.
7: Roast for 20 minutes turning occasionally.
photo source: pixabay
