Suya-Spiced Roasted Potatoes with Tomato-Chili Relish

• 份量: 6 servings
• 总时间: 40 minutes

配料

1/2 cup unsalted dry-roasted peanuts

2 teaspoons sweet OR hot paprika

2 teaspoons ground ginger

2 teaspoons granulated garlic

1 teaspoon packed light brown sugar

Kosher salt and ground black pepper

3 tablespoons grapeseed or other neutral oil, divided

1 1/2 pounds small (1½ to 2 inches) Yukon Gold OR red potatoes, halved

3 plum tomatoes, cored and finely chopped

1 medium shallot, finely chopped

1 serrano chili, stemmed, seeded and finely chopped

1/2 cup lightly packed fresh flat-leaf parsley, chopped

2 tablespoons lime juice

步骤

Heat the oven to 475°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. In a food processor, combine the peanuts, paprika, ginger, garlic, sugar, ½ teaspoon salt and 1 teaspoon pepper. Process until finely ground, about 20 seconds. Add 2 tablespoons oil and pulse until evenly combined, 3 to 5 times, scraping the bowl as needed.

In a large bowl, toss the potatoes with the remaining 1 tablespoon oil and ¼ teaspoon salt. Add the nut-spice mixture, and use your hands to toss and press the seasoning onto the potatoes so it sticks. Scrape the potatoes and any residual seasoning onto the prepared baking sheet, then distribute in an even layer. Roast until well browned all around and a skewer inserted into the potatoes meets no resistance, 20 to 25 minutes; use a metal spatula to turn the potatoes about halfway through.

While the potatoes roast, in a small bowl, stir together the tomatoes, shallot, chili, parsley, lime juice, and ½ teaspoon each salt and pepper. When the potatoes are done, transfer to a serving dish and sprinkle with salt. Serve with the tomato mixture on the side.