Crispy Roasted Potatoes and Pressure Cooker Quinoa
Ingredients
- For crispy potatoes
- Potatoes: 2 cut in cubes
- Cajun spice: 2 T
- Aquafaba: 2 T (optional)
- Flour: 2T or Polenta: 2T
- Smoked salt to taste
- olive oil
- Pressure cooker quinoa
- Quinoa: 1/3rd C
- Sprouted mung beans: 1/2 C
- Bay leaf: 1
- Smoked paprika: 1/2 T
- Cumin powder: 2 t
- Pepper corns: 4-5
- Cloves: 1
- Salt: 2t
- Water: 2C
Preparation
For crispy potatoes
Pre heat oven to 220C
Soak potato cubes in cold water for 10 minutes and drain. Repeat 2-3 times
Towel dry potatoes then transfer into a bowl with cajun spice, salt, aquafaba and 1T oil. Add 2 T flour and toss to evenly coat
Pour oil in a baking dish and place in oven for a few minutes till hot
Tip potatoes into hot oil and roast for 30-35 minutes turning halfway till crispy
Pressure cooker quinoa
Place all ingredients in pressure cooker
Pit the lid on and cook on low-medium flame for 4 whistles