Recipe Page: Saggita

Roasted Sagitta Potatoes

Duration: 40 minutes

Simple, cripsy, fluffy and delicious.

Utensils

  • Baking sheet
  • Parchment paper
  • Large bowl

Ingredients

  • 1 kg Sagitta potatoes, washed and diced into bite-sized pieces
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced Sagitta potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.
  5. Serve the roasted Sagitta potatoes hot as a delicious side dish.

Sagitta Potato and Spinach Frittata

Duration: 50 minutes

A tasty and rich frittata.

Utensils

  • Large ovenproof skillet
  • Mixing bowl
  • Whisk

Ingredients

  • 500g Sagitta potatoes, peeled and thinly sliced
  • 150g fresh spinach leaves
  • 6 large eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1/2 cup grated cheese (optional)

Instructions

  1. Preheat your oven to 350°F (180°C).
  2. In a large ovenproof skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cook until softened.
  3. Add sliced Sagitta potatoes and cook until tender, about 10 minutes.
  4. Add fresh spinach leaves and cook until wilted.
  5. In a bowl, whisk together eggs, milk, salt, and pepper.
  6. Pour the egg mixture over the vegetables in the skillet. Stir to combine.
  7. Cook for a few minutes until the edges start to set.
  8. Sprinkle grated cheese over the top (optional).
  9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
  10. Remove from the oven, let it cool slightly, then slice and serve.

Sagitta Potato Curry

Duration: 50 minutes

Deeply flavoured, packed with aromatics, and super delicious.

Utensils

  • Large skillet
  • Wooden spoon

Ingredients

  • 500g Sagitta potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (400g) diced tomatoes
  • 1 can (400ml) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or naan bread, for serving

Instructions

  1. In a large skillet, heat olive oil over medium heat.
  2. Add chopped onion, minced garlic, and grated ginger. Cook until onions are soft and translucent.
  3. Add curry powder and ground turmeric, stir and cook for another minute.
  4. Add diced Sagitta potatoes to the skillet and cook for 5 minutes.
  5. Pour in diced tomatoes and coconut milk. Season with salt and pepper. Stir to combine.
  6. Bring to a simmer, then reduce heat to low and cover. Let it cook for about 15-20 minutes, or until the potatoes are tender.
  7. Once the potatoes are cooked through, taste and adjust seasoning if necessary.
  8. Serve the Sagitta potato curry hot over cooked rice or with naan bread. Garnish with fresh cilantro.