Asian-style baked onions, potatoes & sweet potatoes

Asian-style baked onions, potatoes & sweet potatoes

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 6

Do something different with veg and try our Asian-style onions, sweet potatoes and potatoes

  • Vegetarian
Nutrition: per serving
low insalt1.33g


  • 1 tsp coriander seeds
  • 1 tsp Sichuan pepper (or dry green or black peppercorns)
  • 1 tsp kalonji black onion seed (aka nigella)
  • 2 'flowers' star anise
  • a large pinch sea salt
  • 2 large Spanish onions , peeled
  • 3 large, not-too-floury potatoes , such as Desirée, unpeeled
  • 2 large sweet potatoes , peeled
  • 1 tbsp groundnut oil or vegetable oil

For the glaze


  • STEP 1

    Preheat the oven to 220C/Gas 7/fan oven 200C. Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder – ignore the bigger bits of coriander husk. Tip the ground spices into a very large mixing bowl.

  • STEP 2

    Cut the onions into sixths, leaving a little root attached to hold the layers together. Cut the ordinary potatoes into six segments, lengthways. If the sweet potatoes are slender (they normally are) cut them into quarters, lengthways; if they’re bulky round the middle, cut them into sixths. Put all the vegetables into the mixing bowl, add the oil and toss thoroughly, using clean hands

  • STEP 3

    Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays), spread the vegetables out in a single layer and bake them for 25 minutes. Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water. Remove the oven tray, brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they’re slightly charred and tender. A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.

Goes well with

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    Rating: 4 out of 5.6 ratings
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