Leftover roasties crisp up beautifully in the air fryer. Here, we give them new life by tossing them with veggies you’ll almost certainly have in your fridge and freezer, plus a tasty array of spices – one-pan perfection!
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Yields:
2
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Ingredients
For the paneer:
1 Tbsp. vegetable oil
100 g paneer, shaved into ribbons
Pinch chilli flakes, optional
For the hash:
600 g leftover roast potatoes, roughly chopped, at room temperature
1 1/2 Tbsp. vegetable oil
1 onion, thinly sliced
1 red chilli, finely chopped (deseeded if you like)
2 garlic cloves, crushed
3 cm piece ginger, peeled and finely grated
1 tsp. cumin seeds
1 tsp. black mustard seeds
1 tsp. ground turmeric
1 tsp. garam masala
1 tsp. ground coriander
2 large tomatoes (about 300g), roughly chopped
125 g frozen peas
15 g fresh coriander, roughly chopped
Juice of 1/2 lemon
Directions
Step 1For the paneer, heat the oil in a large non-stick frying pan over a medium-high heat. Fry the shaved paneer with the chilli flakes, turning occasionally, for 4–5min until crisp and golden at the edges. Transfer to a plate.
Step 2Put the leftover potatoes in a preheated air fryer at 180C for 6–8min while you make the rest of the dish.
Step 3Heat the remaining oil for the hash in the paneer pan. Add the onion and cook for 5min, stirring, until softened. Stir in the chilli, garlic, ginger, cumin seeds and mustard seeds and cook for 1–2min, until fragrant and the seeds start to pop.
Step 4Add the turmeric, garam masala and ground coriander and cook for 30sec, before adding the tomatoes. Cook for 5–7min until the tomatoes are soft and jammy. Fold through the peas, cover with a lid and cook for 2min, until defrosted and warmed through. Stir in most of the coriander and lemon juice. Toss through the crispy roast potatoes and season to taste.Scatter over the crispy paneer and remaining coriander to serve.
GH Tip:
No air fryer? Preheat the oven to 200C (180C fan) mark 6. Toss the potatoes in a little oil on a baking tray and heat for 15–20min, until crisp.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
