SUCCULENT FIERY MARINATED SMOKED CHILLI POTATOES

SUCCULENT FIERY MARINATED SMOKED CHILLI POTATOES

These potatoes burst in your mouth with the most exotic of flavours – easy to prepare, and with the addition of wonderful vegan sausages (I used VBites’ excellent sage sausages and Linda McCartney sausages too). A total meal in itself – serve straight from the oven dish with my extra flavoursome hot and sweet crunchy coleslaw for a full dynamic culinary experience – absolute flaming joy !

Ingredients

around 6 medium sized potatoes, cut into wedges (with or without their skins)

1 onion, finely chopped

around 4 to 6 vegan sausages, gently pre-fried and cut in half, and set aside

4 to 6 cloves garlic, finely chopped

2 tsp chilli flakes (UK)

2 green chillies and a couple of red chillies, chopped

 

POTATO MARINADE

1 to 2 Tbsp nutritional yeast (UK)

1 to 2 Tbsp maple syrup (UK)

1 tsp salt

1 tsp smoked paprika (UK)

¾ cup canola oil, or light olive oil

1 Tbsp tomato ketchup

METHOD & ASSEMBLING THE DISH

Method for the Marinade :

Place the nutritional yeast in your food processor, and process until it turns into dust, then add the remaining ingredients, and process into a thick paste.  Then Spoon into a large bowl.

Method for the Bake :

Now place the potato wedges in the bowl, and using clean hands, massage the marinade paste all over the potatoes. Now place the potato wedges, one next to the other, with the cut up chillies, onions and garlic in between.

Place in a hot oven on 360ºF (180ºC) for half an hour – keep a look out, and bring the potatoes out of the oven a couple of times to turn them round, feel free to add more of the marinade with a small spoon onto the potatoes when turning over. Place in the oven for 15 minutes, then take out again.

Finally, add the sausages in between the potatoes, and drizzle a little olive oil if needed. Sprinkle on the chilli flakes, and bake until potatoes are soft in the middle and crunchy on the outside – you may need to cover them in foil for 20 minutes or so – that way they can become soft without overcooking – and then the crunch can come once the potatoes have softened first, and you have removed the foil.

Serve with a salad and/or my delightful crunchy coleslaw !

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All recipes and content © Miriam Sorrell thespicemaniac.com 2016

4 Comments

  1. Hope I am doing this recipe right. I assume you mean to put all the potato marinade in the food processor. You don’t mention the garlic and the onion in the assembly. I am going to just put them in with the potatoes. Did I miss something?

    • The Spice Maniac

      Debby Hi there and welcome here. Thank you for pointing this out a the recipe was the unedited version – I have placed the edited version now. Either way you have made it, it should taste great with all the flavours from the ingredients, however, do let me know how it all went and thanks for dropping by here. I look forward to your future comments on my blog ! 🙂

      • It turned great. Yes I put the onions and garlic in with the potatoes. I did turn up the heat though. Potatoes got done but weren’t crispy.
        I will definitely check out more of your recipes

        • The Spice Maniac

          Hi there Debby thanks for your positive feedback. The best thing to do with this recipe for next time is keep it under wraps with foil for longer until the potatoes soften, then remove foil and allow the crisping process to take over ! I very much look forward to your future comments on my blog ! 🙂

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