These golden potatoes remind me of the ones I used to make while working in the kitchen. The secret? Use convection bake at 180°C (356°F) until perfectly golden. On the same settings, I baked my buckwheat patties — and then topped them with melted cheese. For the sauce, I mixed 3 parts mayo with 1 part sweet chilli and ½ part Tabasco for a spicy kick.
Ingredients
For the Golden Potatoes:
For the Buckwheat Patties:
For the Sauce:
Method
- Preheat oven to 180°C (356°F) on convection bake.
- Chop the potatoes into bite-sized cubes, season with rosemary, salt, pepper, cayenne, chilli, and a drizzle of oil.
- Spread on a baking tray lined with parchment paper. Bake until golden and crispy, tossing halfway.
- For the patties, soak buckwheat overnight, then blend it. Mix with grated carrots, zucchini, salt, and pepper.
- Form patties and bake on the same settings until firm. Add cheese on top near the end of baking to melt.
- Prepare sauce by mixing 3 parts mayo, 1 part sweet chilli, and ½ part Tabasco.
- Serve potatoes and patties hot with sauce drizzled on top. Enjoy!
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