Vaibhav's Spicy Roasted Potato Glazed with Mulberry Jam

Think honey chili potatoes, but with a vibrant, fruity punch! These crispy, golden potatoes are tossed in a luscious mulberry jam glaze, bringing a perfect balance of sweet, tangy, and spicy flavors. Finished with creamy feta and fresh herbs, they’re an irresistible upgrade to a classic favorite!

INGREDIENTS

For the Potatoes:
• 500g baby potatoes
• 5g baking soda
• 10g salt
• 50ml olive oil
• 2g red chilli powder
• 1 tsp black pepper

For the Glaze:
• 100g Beku House Mulberry Jam
• 15ml fresh lemon juice
• 1 tsp red chili flakes
• 20ml water
• A pinch of salt

Garnishes:
• 50g crumbled feta
• Coriander leaves

METHOD

1. Boil & Prep: Boil potatoes in salted water with baking soda for 10 minutes. Drain, steam dry, toss with olive oil, paprika, and black pepper then shake to roughen the edges.
2. Season & Roast: Roast at 220°C for 25-30 minutes, flipping halfway.
3. Make Glaze: Simmer the mulberry jam, lemon juice, chili flakes, salt, and water for 5 minutes until glossy.
4. Toss & Garnish: Coat hot potatoes in the glaze, then top with feta and herbs. Enjoy!