Hasselback potatoes with peri peri dressing and feta recipe
Not just for chicken, peri peri dressing works brilliantly with spuds. Here, the spicy sauce is drizzled over hasselback potatoes with feta and served with a black bean salsa.
Tip: try and prep everything so it can go in the oven at the same time, making the method more efficient.
Ingredients
- 12 big new potatoes
- 2 red bell peppers, deseeded and roughly sliced
- 1 red onion, sliced
- 2 lemons
- 2 corn on the cob
- 2 garlic cloves, peeled and grated
- 2 tsp dried oregano
- 1.5 tbsp red wine vinegar
- 2 hot red chillies
- 200 g feta, crumbled
- 400 g tin of black beans, drained and rinsed
- 0.5 cucumber, deseeded and sliced
- 1 handful fresh coriander (cilantro), chopped
- 3 pinches each of salt and pepper
- 12 big new potatoes
- 2 red bell peppers, deseeded and roughly sliced
- 1 red onion, sliced
- 2 lemons
- 2 corn on the cob
- 2 garlic cloves, peeled and grated
- 2 tsp dried oregano
- 1.5 tbsp red wine vinegar
- 2 hot red chillies
- 7.1 oz feta, crumbled
- 14.1 oz tin of black beans, drained and rinsed
- 0.5 cucumber, deseeded and sliced
- 1 handful fresh coriander (cilantro), chopped
- 3 pinches each of salt and pepper
- 12 big new potatoes
- 2 red bell peppers, deseeded and roughly sliced
- 1 red onion, sliced
- 2 lemons
- 2 corn on the cob
- 2 garlic cloves, peeled and grated
- 2 tsp dried oregano
- 1.5 tbsp red wine vinegar
- 2 hot red chillies
- 7.1 oz feta, crumbled
- 14.1 oz tin of black beans, drained and rinsed
- 0.5 cucumber, deseeded and sliced
- 1 handful fresh coriander (cilantro), chopped
- 3 pinches each of salt and pepper
Details
- Cuisine: British
- Recipe Type: Potatoes
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Preheat your oven to 200°C/400°F/gas mark 6.
- Prep the potatoes. Carefully make small vertical slits, 2mm/1⁄12 inch apart, three-quarters of the way down each potato, all the way along.
- Add the potatoes to a roasting tray. Drizzle with olive oil and season well with salt and pepper. Add to the oven and roast for 50 minutes or until golden and crispy.
- Add the sliced red peppers, red onion and 1 lemon (halved, cut-side down) to another roasting tray. Drizzle with olive oil and add the tray to the oven for 45 minutes.
- Add the corn to another tray, drizzle with olive oil, salt and pepper, and roast in the oven for 30 minutes, turning every 10 minutes.
- Once the potatoes are nice and crispy, remove them from the oven and set aside.
- Now make the peri peri sauce. Add the roasted peppers, onion and pulp from the lemon to a blender. Add the grated garlic cloves, chillies, oregano, red wine vinegar, salt, pepper and a drizzle of olive oil. Add the zest and juice of the other, fresh lemon. Blitz together to make your smooth sauce.
- Remove the corn from the oven. Slice the corn kernels from the cobs and drain. Mix the black beans, cucumber and the corn kernels, a handful of chopped coriander, the juice of half a lemon, a little olive oil, salt and pepper.
- Load the potatoes with the sauce and add the crumbled feta. Scatter chopped coriander on top and serve with the corn salad on the side.
This recipe is from MOB Veggie: Feed 4 or more under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.
You might also like:
Feta and spring onion-stuffed potato skins
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature