Name: Roast kumara with coriander relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 3 kumara, cut into wedges; 36.80 gm sunflower oil, plus extra to drizzle; 312.50 ml coriander leaves, finely chopped; 1 green chilli, seeds removed, finely chopped; 40.00 ml chopped peanuts; 2 garlic cloves, finely chopped; 1 tsp grated ginger; 5.00 gm caster sugar; 42.00 gm lime juice; 12.20 gm fish sauce

Roast kumara with coriander relish

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Whisk up a delectable and soothing lunch side to please your palate.

Ingredients:

3 kumara, cut into wedges
36.80 gm sunflower oil, plus extra to drizzle
312.50 ml coriander leaves, finely chopped
1 green chilli, seeds removed, finely chopped
40.00 ml chopped peanuts
1 tsp grated ginger
5.00 gm caster sugar
42.00 gm lime juice
12.20 gm fish sauce

Instructions:

Preheat the oven to 200°C and prepare a baking tray by lining it with baking paper.
Coat kumara wedges in 1 tablespoon of oil, salt, and pepper, ensuring they are well seasoned. Arrange wedges in a single layer on the tray. Roast for 30 minutes, flipping halfway through, until beautifully golden and fork-tender.
Next, combine all the remaining ingredients (excluding 1 tablespoon of oil) in a food processor and pulse into a coarse paste. Then, mix in the remaining oil.
Present the potato wedges on a serving platter and generously drizzle them with the flavorful coriander relish.

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