Time 1h10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 200C (180C fan forced). Line 2 baking trays with baking paper and place potato in a single layer on one prepared tray and drizzle with half the oil and season with salt and pepper and bake for 45 minutes or until golden and crisp and let cool. Place kumara on remaining tray and drizzle with remaining oil and season with salt and pepper and bake for 30 to 35 minutes or until golden and tender and then cool. Meanwhile heat a medium frying pan over high heat and add bacon and cook and stir for 3 to 4 minutes or until crisp and drain bacon on paper towels. Combine extra oil, vinegar, mustard and honey in a small crew top jar, seal and shake well to combine. Place vegetables in a large bowl and add onion, bacon, half the parsley and dressing. toss gently to combine. serve sprinkles with remaining parsley.
Time 40m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil. In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat. Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.
More about “potato and kumara salad recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 220C (200C fan forced). Line a baking tray with baking paper and place kumara on prepared tray and drizzle with half the oil and bake for 20 minutes or until tender. Combine kumara with remaining ingredients in a medium bowl.
