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Butch Chandler
Roasted potatoes with coriander salsa
A tasty recipe. The vegetarian side dish contains the following ingredients: red peel potatoes (scooped), Indian curry paste (pot 283 g), oil, fresh coriander (a 15 g), red onions (chopped), lemon juice and sambal bath jak.
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Ingredients
Directions
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Halve the potatoes in the length.
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Cook them in a pan with plenty of water and salt in approx.
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12 min.
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Almost done.
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Meanwhile, combine the curry paste and the oil in a bowl.
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Cut the coriander very finely, keep 4 sprigs for the garnish.
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In a different bowl, combine the onion, coriander, lemon juice, sambal and salt to taste.
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Drain the potatoes and allow to evaporate.
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Heat the grill pan until it is piping hot.
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Brush the cut faces of the potatoes with curry oil and place them with the cut surface on the grill pan.
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Roast in about 5 min.
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Beautiful brown.
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Turn between times.
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Divide over 4 plates and scoop the cilantro salsa on it.
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Garnish with a sprig of coriander.
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Tasty with chicken from the oven..
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Nutrition
245Calories
Sodium10% DV245mg
Fat23% DV15g
Protein6% DV3g
Carbs8% DV24g
Fiber12% DV3g
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