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Potato and broad beans traybake

This potato and broad beans traybake goes really well with grilled fish and meat, or can be served as a vegan main dish with a crispy salad on the side. If you use organic potatoes and you won’t need to peel them!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 3 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 6 medium potatoes
  • 1 cup cherry tomatoes
  • 1 lemon
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp paprika
  • ½ tsp chilli flakes
  • 1.5 cup broad beans
  • 2 Tbsp chopped Parsley
  • Oli to cook

Method
 

  1. Preheat the oven to 200°C.
  2. Scrub and wipe the potatoes clean, then cut them into bite-sized chunks.
  3. Scatter them in a baking tray, season with salt & pepper, then drizzle with oil.
  4. Put the tray in the oven and bake for 10 minutes, then toss the potatoes and bake for another ten minutes.
  5. Cut the lemon into 4 pieces.
  6. Turn down the oven temperature to 180C.
  7. Take the tray out of the oven and scatter the tomatoes and lemon pieces around the potatoes, dust with the spices then toss well.
  8. Bake for 10 minutes, then add the broad beans and toss again.
  9. Bake for another 5-10 minutes until golden.
  10. Serve with chopped parsley scattered on top.