Asian-Style Baked Onions, Potatoes and Sweet Potatoes

• coriander1 ч. л. tsp

  seeds

• Sichuan pepper↗1 ч. л. tsp

  or dry green or black peppercorns

• kalonji1 ч. л. tsp

  black onion seeds (also nigella)

• star anise (flower)2
• large pinch of sea salt
• large Spanish onions2

  peeled

• large, not too starchy potatoes (e.g., Desire)3

  unpeeled

• large sweet potatoes↗2

  peeled

• peanut oil1 ст. л. tbsp

  or vegetable oil

• tamari or light soy sauce↗2 ст. л. tbsp

  (tamari – thick soy sauce based on rice)

• peanut oil1 ст. л. tbsp

  or vegetable oil

• fresh lime↗

  or lemon juice for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (gas 7, convection 200 °C). In a spice grinder or mortar, grind coriander, Sichuan pepper, kalonji, star anise and sea salt into a powder (large coriander particles can be left whole). Transfer the mixture to a large bowl.

2. 2

   Cut the onions into wedges, leaving a small piece of root so the layers stay together. Cut the potatoes into large wedges (six pieces). If the sweet potato is thin, cut it into four wedges; if thick, into six. Place all vegetables in the bowl, add 1 tbsp peanut oil, 2 tbsp tamari and mix thoroughly with clean hands until each piece is evenly coated.

3. 3

   Line a baking tray with parchment or grease it with oil, spread the vegetables in a single layer and bake for 25 minutes. Meanwhile, in a small jug mix 2 tbsp soy sauce, 1 tbsp peanut oil and 4 tbsp cold water to make a glaze. After 25 minutes remove the tray, drizzle the vegetables with the glaze and bake another 20–30 minutes until browned and tender. Optionally drizzle with lime or lemon juice before serving.

4. 4

   Serve hot, sprinkled with fresh herbs, and enjoy the scent of the far East.