I love Autumn. Warm colours, russet tones and those sunny but crisp, chilly mornings. Today I'm embracing the season with both hands (knife and fork in tow) with this Autumn potato salad recipe. Showcasing Albert Bartlett's Apache potato, the reddish, orange skin lends itself to the October colour palette. Not only do they look like chestnuts, the taste is rich like them too. A buttery and slightly sweet potato with a waxy texture. I loved simply roasting these up with vibrant carrots, red peppers, tomatoes and smoky chunks of chorizo before sprinkling with fresh flat leaf parsley. A really homely and welcoming dish, which is easy to rustle up.
(Serves two generous portions)
♥ 200g Apache potatoes, quartered with skin left on
♥ One large carrot, peeled and sliced
♥ Half a red pepper, de-seeded and sliced
♥ 75g cherry tomatoes, halved
♥ 75g diced cooked chorizo
♥ 1 tsp chilli flakes
♥ 1 tsp cayenne pepper
♥ 2 tsp paprika
♥ Olive oil
♥ A handful of fresh flat leaf parsley
Step one. Add all the ingredients, except the parsley, to a large baking tray with a goof glug of oil. Bake together for 30-40 minutes, shuffling the tray every now and again.
Tip: For those that have an Actifry or air fryer, I also used this for 25 minutes. The potatoes were gorgeous and crispy, and the paddle in the centre means they get fully coated with the spices and flavours from the chorizo.
Step two. When the potatoes and vegetables are cooked through and golden, serve immediately with scatterings of torn parsley.
Have you ever cooked with Apache potatoes or any of the Albert Bartlett range? What are your go-to potato recipes?
Most of their potatoes can be mashes, boiled, roasted... however which way you like! For a little recipe inspiration, I also created these Mexican Hasselback Potatoes with their Purple Majesty range and a Thai Peanut, Potato and Spinach Curry with their classic Rooster variety.