Potato & Coconut CurryPREP TIME: 15 MINUTESCOOKING TIME: 40 MINUTESSERVES: 6INGREDIENTS 1kg Spud Lite potatoes, halved and cut into large chunks 2 tablespoons coconut oil 1 large brown onion, thinly sliced 3 cloves garlic, crushed 1 tablespoon ginger, grated 400g...
POTATO, PRESERVED LEMON, PEA AND CHICKPEA TAGINEPREP TIME: 15 MINUTESCOOKING TIME: 40 MINUTESSERVES: 6INGREDIENTS 1 tbsp. olive oil 2 large brown onions, sliced 3 cloves garlic, crushed 2 teaspoons grated ginger 1 tbsp. Moroccan spice mix 750g Spud Lite baby potatoes,...
ROAST POTATOES PREP TIME: 10 MINUTESCOOKING TIME: 45 MINUTESSERVES: 4 INGREDIENTS 500g Spud Lite potatoes, peeled and quartered 1 tablespoon plain flour Salt flakes and freshly ground black pepper 1 tablespoon olive oil METHOD 1. Preheat air fryer at 200°C for...
Perfect to accompany grilled salmon or chicken satay skewers, or roasted meats like pork belly or chicken.
This refreshing salad combines tender Spud Lite baby potatoes, crisp green beans, bitter radicchio, and sweet orange segments, all tossed in a zesty basil, mint, walnut, and orange pesto. Perfect as a light main or side dish.
This Moroccan Potato, Carrot & Orange Soup features roasted Spud Lite potatoes and carrots blended with sautéed leeks, garlic, and a Moroccan spice mix. Simmered with orange, carrot, and ginger juice, and vegetable stock, it’s seasoned with fresh mint and coriander. Serve with a dollop of Greek yogurt and crusty bread for a comforting meal.
This recipe offers a speedy take on Hasselback potatoes using Spud Lite baby potatoes. After slicing each potato thinly—without cutting through completely—they are briefly parboiled. The potatoes are then tossed in a mixture of garlic-infused olive oil, sweet smoked paprika, and chopped fresh rosemary. Roasted at high heat, with occasional basting, they develop a crispy exterior and tender interior, making for a flavourful side dish.
This recipe transforms Spud Lite potatoes into a nacho-inspired dish. Thinly sliced potatoes are roasted until crispy, then topped with melted cheddar cheese. The dish is garnished with tomato salsa, diced avocado, sour cream, and fresh coriander leaves, offering a delightful twist on traditional nachos.
This recipe presents a nourishing bowl centred around homemade falafel made from Spud Lite potatoes, carrots, and fresh herbs. The falafel is paired with a variety of fresh vegetables, such as leafy greens, cherry tomatoes, and cucumber, and complemented by a tangy dressing. This meal offers a balanced combination of protein, fibre, and essential nutrients, making it a satisfying and healthy option.
This recipe features a smooth skordalia made from Spud Lite potatoes and butter beans, blended with garlic, lemon juice, and olive oil. Served with a selection of fresh crudités—cucumber, carrot, red capsicum, and celery—and pita bread crisps, it’s a delightful appetiser or snack.
This recipe combines Spud Lite potatoes, quinoa, and mushrooms to create a hearty plant-based burger patty. The patties are cooked until golden and served on toasted bread rolls with tomato chutney, lettuce, tomato slices, and pickled beetroot. This meal offers a satisfying and flavourful alternative to traditional meat burgers.
This plant-based shepherd’s pie combines a savory lentil and vegetable ragu, including carrots, celery, and mushrooms, with a creamy mashed potato topping made from Spud Lite potatoes. Baked until golden, it’s a comforting and satisfying meal suitable for all.
This recipe combines Spud Lite potatoes with a tangy chilli dressing, creating a flavoUrful plant-based salad. The potatoes are boiled until tender, then tossed with a dressing made from chilli sauce, garlic, and other seasonings. This salad offers a spicy kick and is perfect as a side dish or light meal.
This recipe combines Spud Lite potatoes and green beans with spaghetti, tossed in a homemade pesto made from spinach, mint, garlic, roasted almonds, nutritional yeast, and lemon juice. The dish is garnished with baby basil leaves and a sprinkle of nutritional yeast, offering a fresh and flavourful meal.
This recipe combines halved and quartered Spud Lite baby potatoes with thawed peas, diced Lebanese cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped coriander leaves. The salad is dressed with a mixture of vegan coconut yogurt, Korma curry paste, lime zest, salt, and freshly ground black pepper.
This recipe combines Spud Lite potatoes with garlic-infused olive oil and almond milk to create a smooth and creamy mashed potato. Chopped chives add a fresh flavour, making it a delightful side dish.
This delicious Spud Lite salad combines warm potatoes with creamy bocconcini and fresh tomatoes, all tossed in a homemade basil pesto. Simple yet full of flavour, it’s perfect as a warm dish or chilled for later. Enjoy a healthy, satisfying meal in just 30 minutes!
This Moroccan potato nourish bowl combines the earthy goodness of Spud Lite potatoes with chickpeas, roasted veggies, and a tangy dressing, offering a balanced, satisfying meal.