Roasted coriander and pepper baby potatoes

Roasted baby potato side dish straightupbananas

So Spinney’s was gracious enough to invite me to their Virtual BBQ a few weeks ago, they sent me a hamper with all the essentials for a great BBQ at home. We set a time and a few hashtags, invited a few friends over and put together a beautiful feast full of fun and delicious food.

One of the jewels of this gathering was the roasted baby potatoes spiced with garlic, coriander, red chili peppers, lemon and chipotle tabasco sauce. I usually opt in for a side dish of roasted potatoes anytime I have a gathering — they’re always one of the first things to go!

Super simple, deliciously crispy and no deep frying involved — this perfect side dish to anything could be ready in less than twenty minutes as you go about cooking the rest of your meal!

Ingredients:

  1. 1 lb of baby potatoes (the whole sack)
  2. 8 cloves of garlic (leave the skin on)
  3. Coriander (to taste)
  4. Chipotle Tobasco sauce
  5. 1 lime
  6. sea salt
  7. olive oil
  8. 1 liter of boiling water

 

How to make it:

1- In a large pot, bring the water to boil and drop in the potatoes and the cloves of garlic (skin on). Cover and boil for about 10 minutes or until you can pierce it with a fork.

2- In a pestle and mortar, bash together the coriander leaves and chili peppers, then add some olive oil, lime juice, sea salt and chipotle sauce.

3- Once the potatoes are cooked, drain them really well and leave in a colander till they’re completely dry.

4- Bring a large pan to hight heat, add some oil and add the completely dry baby potatoes.

5- Allow the potatoes to get nice and crispy.

6- Squeeze out the soft garlic from the skin and add to the potatoes to fry (holy smokes will this spell AMAZING)

7- Once the potatoes have gotten beautifully golden and crispy, add the coriander, chili and chipotle mixture and let the sauce coat the potatoes and fry for another minute.

 

These potatoes are fluffy and floury on the inside, and crispy and spicy on the outside — everything you’d ever want from a potato, man.

 

Give it a try and follow me on Instagram since you’re here!

Delicious Palestinian Fatteh in a Jar

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So there was recently a pretty decent dinner/iftar party at the Straight-up Bananas HQ and I accidentally cooked up a storm enough for 10 when in reality we were only 5….Never cook when you’re hungry, I guess. Lesson learnt.

I made a Middle Eastern feast fit for kings and queens, and along with the Moroccan stuffed leg of lamb I recently got from an event with Spinney’s, I also made my rendition of their popular recipe for fettit khobiz, or bread fatteh.

It was actually my first time making fatteh, and probably only my second time eating it (I had only had it with soggy bread and that never felt appealing to me). I decided to make it in a jar, partly because I had ran out of plates and partly because I felt it looked so pretty with all the layers showing.

Here’s what you’ll need:

  • 3 slices of day-old Arabic pita bread cut into squares
  • Pomegranate seeds
  • Toasted pine nuts
  • Yogurt
  • Tahini
  • 1 can of drained chickpeas
  • 1 minced garlic (very fine)
  • The juice of a lime
  • Salt
  • Pepper
  • Olive oil

Here’s how it’s done, son:

  1. First, toast the bread in a hot pan until nice and golden brown–a little oil goes a long way, there’s absolutely no possible reason you’d have to deep-fry the bread.
  2. Then, dry toast the pine nuts–dry toasting means that you place them on a skillet without any oil, eventually the natural oils of the pine nut with help toast them up.
  3. In a bowl, mix the yogurt, garlic, lime, olive oil and tahini together to form the yogurt sauce.
  4. In the jar, place the chickpeas on the bottom, layer with pine nuts, pomegranate seeds and yogurt sauce then garlic with some more pine nuts, pomegranate seeds and maybe even a swig of pomegranate molasses.
  5. When you scoop out the layers from the jar and place in your plate, top with the toasted bread–this means each bite is as crispy as it should be!
  6. Go Straight-up Bananas and enjoy!

It’s super simple to make and as long as you don’t add the bread, the jar could last a few days–so you’d be able to make it in advance for any dinner parties you may have.

Go Straight-up Bananas with me and give this a shot, and since you’re here, follow me on Instagram as well, please! 🙂