During our student years my husband and I briefly lived in the Melbourne suburb of St Kilda. One of the most culturally eclectic areas of the city its veins are a rowdy throng of drunk backpackers, old hippies, artists, drug addicts and beach-goers, and that’s just Fitzroy Street.
St Kilda has both seedy and affluent undercurrents that sit next to each other surprisingly easily. L
ike the trendy Newmarket Hotel which stands watch over the notoriously scarlet Greeves Street. A popular eatery, The Newmarket helped kick off Melbourne’s now thriving Tex-Mex scene. It’s carefully curated industrial interior and mouth wateringly delicious food keeps tables booked and punters returning for more. We had a couple of occasions to visit it while living in St Kilda and it sparked a wave of Mexican cooking in our household that still lingers in some of my cooking today.
This vaguely Mexican dish is another great way to use up ageing potatoes which are just about to start sprouting or turning green.
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Prep time: 45 minutes
6 small potatoes
1/2 capsicum – any colour
1 clove garlic
1 tsp smoked paprika
1/2 tsp hot chili powder
salt and pepper
Preheat your oven to 200 degrees C.
Wash or peel your potatoes and par boil in salted boiling water for 5 minutes. Chop into 2cm cubes and place in a shallow oven proof dish – preferably ceramic, not metal which will be too conductive.
Roughly chop the onion and capsicum and add to the potatoes with the finely chopped garlic. Next, sprinkle over the smoked paprika, chili powder, salt and pepper and drizzle over about 1 tbsp olive oil. With your hands combine everything together until the vegetables are completely coated in the garlic and spices.
Place in the hot oven for between 25-30 minutes until the potatoes are golden and crispy.
Garnish with a few coriander leaves and serve with sweet chili mayo and green beans.
Use sweet potatoes instead for a healthier option
Grate over a little hard cheese so it melts onto the potatoes.
Serve with tomato salsa and guacamole