Creamy Satay Potatoes

This is a delicious, moreish dish that sits somewhere between a warm potato salad and a curry. Rich satay flavours pair beautifully with waxy potatoes - this alone is a winner. But the addition of our umami, spicy Spicy Peanut & Seaweed CRUMS takes it to a whole new flavour level. Peanut, garlic and chilli bring the familiar flavours that you expect and love in a Satay sauce, while the Nori seaweed adds a lovely umami depth. This is a rich and satisfying vegan, gluten free dish with no fish sauce or dairy. This is CRUMS nut and seed sprinkles doing more than a finishing touch - here they're also actually part of the sauce itself. These superfood sprinkles are worth trying stirred into sauces generally, not just scattered on top, and it's worth exploring our other savoury sprinkles if you want to build a different sauce around the same idea.

Serves 4 · Pairs with Spicy Peanut and Seaweed CRUMS

Ingredients

• 750g bag baby potatoes, or any large potatoes peeled and cut into chunks

• Fresh coriander & lime wedges to garnish

• Spicy Peanut and Seaweed CRUMS

  
  

  For the satay sauce, blend:

• 2 tbsp (120g) peanut butter

• 1 tbsp (15ml) tamari or soya sauce

• 1 tbsp (15ml) sesame oil

• 1 tbsp (15ml) rice vinegar

• 4 slices of pickled (from a jar) green jalapenos, or 1/2 tbsp sriracha sauce

• 1 tbsp (20g) coconut or soft light brown sugar

• 1 small garlic clove, crushed

• Juice of 1/2 lime

• 30ml water

Method

1. Wash and trim potatoes - cut into bite sized pieces and cook until tender. For large potatoes, peel and chop. If you're using baby ones, you can scrub and leave the skin on to take advantage of that extra fibre.

2. Blitz all sauce ingredients in a hand blender until smooth (add a little more water if necessary) and stir through the warm potatoes.

3. Top with Spicy Peanut and Seaweed CRUMS and chopped fresh coriander. Serve with rice or naan bread (or both!) and slices of fresh lime.