Ingredients - serves 8
800g new potatoes
40g unsalted vegan butter
2 tbsp extra virgin olive oil
2 tbsp oregano
salt and pepper to taste
Seeds to top - I used sunflower, pumpkin and sesame
Hummus to top - I used beetroot and horseradish hummus by ChicP
Method
First, prep the potatoes. Put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a chef’s knife – the spoon will stop you from cutting all the way through the potato.
Once all the potatoes are prepped, heat oven to 180C fan.
Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season, and scatter over the oregano.
Give the potatoes a good toss so they’re coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.
Top with hummus and seeds
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