Mulberry Glaze Roasted Potatoes

Recipe by @vaibhav_cooks
Golden, crispy roast potatoes meet a sweet-tangy mulberry glaze made with Beku's Mulberry Fruit Spread, fresh lemon juice, and a hint of chilli. Finished with creamy feta and fresh coriander, this recipe balances crunchy edges, bright citrus, gentle heat, and bursts of real fruit flavour. It's a simple side that easily steals the spotlight at any meal.

INGREDIENTS

Recipe by @vaibhav_cooks

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!