Pile of potatoes

Revitalise Your Roasties

In praise of the potato

Ah, the humble spud. Since their introduction in the sixteenth century, potato popularity grew until they became the staple of many European diets.

One classic way of eating potatoes in the UK is roasted. Roast potatoes are the traditional accompaniment to a Sunday lunch. If you’ve made too many, this recipe gives you a way to use up the leftovers the next day. By totally transforming the flavour, you won’t even feel like you’re eating leftovers!

Monday-Night Roast Potato Saag Aloo

1 tbsp olive oil
2 tsp ground cumin
3 tsp ground coriander
1 tsp ground turmeric
25g  unsalted butter
1 small onion, thinly sliced
4 garlic cloves, finely chopped
1 red chilli, chopped and seeds removed
500g leftover roast potatoes, halved or cubed
50g spinach
Salt & pepper.

Dry-fry the cumin, coriander and turmeric. Bring the pan to a medium heat and add your spices. Stir the spices for about 1 – 2 minutes. When they’re ready they’ll begin to look toasted or jump around in the pan, remove them from the pan immediately to prevent burning and put them to one side.
Heat the oil and butter on a medium heat.
Add onion, garlic and chillies. Gently fry until they begin to soften.
Add the potatoes and stir well.
After a few minutes, add the spices back into the pan and make sure the whole mixture is well stirred.
Add the spinach and stir.
Add a small splash of water and cover your pan with a lid. Allow to steam for 2 minutes or until spinach is wilted.
Season with salt and pepper to taste.


Instead of spinach, substitute in any leafy greens you want to use up. See our Kumro Saag recipe for ideas!

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