Baked honeyed kumara and potatoes
This honeyed kumara & potato dish is so moreish we guarantee you’ll be running back for another serve! It’s the perfect accompaniment for your Matariki feast or any and every dinner. Tied to food harvested from the ground this meal is connected to the Matariki star Tupu-a-nuku.
Ingredients
Method
Ingredients
- 2 large kumara
- 2 large agria potatoes
- 3 Tbsp olive oil
- 2 cloves garlic, crushed
- 1 tsp paprika
- 2 Tbsp manuka honey
- Fresh chopped thyme or rosemary to garnish
Method
- Preheat your oven to 180 degrees celsius. Cut the kumara and potatoes into chunks, then scatter into a roasting dish.
- In a bowl, mix together the olive oil, garlic, paprika and honey. Drizzle over the kumara and potato, and toss to coat. Season with salt and pepper, then place into the oven and bake for 15 minutes.
- After 15 minutes, turn the potatoes and kumara, then drizzle over the honey. Return to the oven for a further 15-20 minutes or until the vegetables are tender when tested.
- Garnish the cooked kumara and potato with fresh herbs if desired, then serve alongside your favourite protein and green vegetables.
Tips:
- Like it spicy? Substitute the paprika for cayenne pepper for a sweet and spicy option!
FAQs:
- Does kumara cook faster than potatoes?
- Generally, kumara cooks faster than potatoes when whole. However, cutting the kumara and potatoes in chunks allows for them to cook evenly at the same time.
- What meat pairs best with honeyed kumara and potatoes?
- There are plenty of meats that pair well with potatoes and kumara, but our favourite has to be pork dishes! We recommend serving your baked honeyed kumara and potatoes with crispy pork belly or slow cooker pulled pork buns.