COCONUT, LIME AND CHILLI POTATO BAKE
PREP TIME: 25 MINUTES
COOKING TIME: 1 HOUR, 40 MINS
SERVES: 6
INGREDIENTS
1kg Spud Lite potatoes
270ml tin coconut cream
1 cup (250ml) vegetable stock
½ teaspoon soy sauce
2 cloves garlic, crushed
1 long red chilli, deseeded (optional) and sliced
1 lime, juice and zest
¼ cup coriander root, rinsed and finely chopped
2 sticks lemongrass, bruised
Topping
1 long red chilli, deseeded (optional) and sliced
2 tablespoons fried shallots
1 spring onion, sliced
2 tablespoons coriander leaves, roughly chopped
1 lime, halved
METHOD
1. Preheat oven to 180°C (160°C fan-forced). Lightly oil a 1.5 litre baking dish (eg. paella pan).
2. Using a mandolin or sharp knife, slice potatoes with skins on 1-2mm thick. Bring a large saucepan of water to the boil. Add sliced potatoes, bring back to boil and cook for 2 minutes. Drain.
3. Combine coconut cream, stock, soy, garlic, chilli, juice, zest, coriander root and lemongrass together in a large saucepan over a low heat, stirring occasionally until mixture comes to the boil. Remove from heat and allow to stand for 15 minutes, to allow flavours to develop. Remove lemongrass and discard.
4. Add drained sliced potatoes, stirring gently until well coated. Gently spoon potatoes into prepared baking dish and pour over the sauce. Cover tightly with foil and bake in preheated oven for 30 minutes.
5. Remove foil and spray top of potato bake with oil. Return to oven and bake for a further 1 hour or until top is golden and potato is cooked through.
6. Meanwhile for the topping, combine chilli, fried shallots, spring onion and coriander, tossing to combine.
7. To serve, sprinkle topping over potato bake and squeeze with lime.
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