Recipes | Roasted Spicy Potato Spread
Roasted Spicy Potato Spread
Enjoy this recipe from our friends at the Ontario Potato Board! This spicy spread can be enjoyed on its own or dive into it with crusty bread or crunchy vegetables. A great side dish option as well for a new take on a classic dish, Skordalia Potatoes.
Ingredients
Servings
- 3 Ontario Yukon Gold Potatoes, Chopped
- 3 Cloves Garlic
- 2 Small Cubanelle Peppers, Quartered
- 1 Jalapeno Pepper
- 1/2 Small Red Onion, Chopped
- 1/4 Cup Extra Virgin Olive Oil, Divided
- 1 Tsp. Fennel Seeds, Crushed
- 1/2 Tsp. Salt
- 2 Tbsp. Sherry Vinegar
- 1/4 Cup Chopped Fresh Coriander
Instructions
Step 1
In large bowl, combine potatoes, garlic, peppers and onion. Drizzle with half of the oil. Add fennel and salt and toss to combine. On large parchment paper-lined baking sheet, spread in single layer and roast in 425°F (220°C) oven 45 minutes or until tender and golden brown. Let cool slightly. Remove seeds from jalapeno pepper.Step 2
Scrape vegetables into food processor and add vinegar and remaining oil. Pulse until slightly smooth but still chunky. Stir in coriander.
Tip: Substitute 2 small poblano peppers for the cubanelle and jalapeno peppers.
