Ingredients
Product used:
- 2 Tbsp Olive Oil
- 1 Lemon, cut into wedges
- ½ bulb of garlic, skin on
- 1 tsp ground coriander
- 1 tsp of dried oregano
- Parsley
Method
1. | Preheat oven to 210 degrees (200 fan forced)
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2. | Heat oil in a tray in the oven for a few minutes |
3. | Add in the McCain Roasts, lemon wedges, garlic, ground coriander seeds, and oregano; season with salt and pepper.
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4. | Bake for 30 minutes until potatoes are golden, turning pieces halfway through.
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Lemon Roast Potatoes
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Preheat oven to 210 degrees (200 fan forced)
|
2 | Heat oil in a tray in the oven for a few minutes |
3 | Add in the McCain Roasts, lemon wedges, garlic, ground coriander seeds, and oregano; season with salt and pepper.
|
4 | Bake for 30 minutes until potatoes are golden, turning pieces halfway through.
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