A method rather than a recipe, cook as many varieties as desired and as much as needed to feed the number of guests.
INGREDIENTS
I’ve used a combination of medium-sized agria potatoes, beauregard sweet potatoes and white kumara
olive oil, sea salt and freshly ground pepper
Toasted Sesame Seed Salt
½ cup sesame seeds
2 teaspoons sea salt
Lime, Chilli and Smoked Paprika Salt
2 tablespoons sea salt
1 teaspoon chilli flakes
zest of 2 large limes
½ teaspoon smoked paprika
¼ teaspoon brown sugar
METHOD
Preheat the oven to 180°C fan bake.
Peel all the vegetables and slice 1cm thick. Toss with olive oil and season generously with salt and pepper.
Place in a single layer on flat oven trays lined with baking paper. They can be packed tightly on the trays as they shrink during cooking.
Bake for 20 minutes then turn over and bake for another 20 minutes or until golden and cooked. Serve with both or one of the following salts.
Toasted Sesame Seed Salt
Place the sesame seeds in a dry sauté pan and place over a medium heat. Cook until they are a good golden colour, stirring so they colour evenly.
Tip into a mortar and add 1 teaspoon of the salt. Grind with the pestle until well broken up but still with a little texture. Add the remaining salt and grind lightly to combine.
Lime, Chilli and Smoked Paprika Salt
Put 2 teaspoons of the salt in a mortar along with all the remaining ingredients. Grind with the pestle until quite fine but not smooth. Add the remaining salt and grind lightly to just combine.
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