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Indian Spiced Roast Potatoes

750g - 1 kilo new potatoes, scrubbed and peeled, if necessary.

Spice Mix


1 1/2 tsp ground cumin
1 tsp garam masala
1/2 tsp hot chilli powder
1/4 tsp ground turmeric
1 tsp, or salt to taste

For the rest of the dish:

2 tsp whole cumin seeds
4 tbsp olive oil, less if you're using a heavy nonstick roaster
1 tsp fresh grated ginger
A good grate of black pepper
1/2 red onion, finely diced (
optional)
Big handful fresh coriander, chopped

Method:

Boil the potatoes for about 5 - 7 minutes in heavily salted boiling water, until parboiled.

Drain, shaking the pan vigorously, so that the potatoes get a bit crushed on the outside. This will make them crispy on the outside while roasting.

Meanwhile, combine the ingredients for the spice mix in a small bowl. Keep aside.

Whisk together the cumin seeds, olive oil, grated ginger and finely diced red onion (if using)

Preheat the oven to 200 C. Place a heavy roasting tin inside it for 2 - 3 minutes. Using oven gloves, take out the tin, and pour in the olive oil mixture. Immediately add the potatoes and spice mixture to the oil, and stir to coat the potatoes well.

Transfer back to the oven and roast for 20 - 25 minutes, until tender.

Turn off the oven, and turn the grill part on. Place the potatoes under the grill for around 5 - 7 minutes, watching them and turning ocasionally, until they start turning crispy.

Add the fresh coriander just before serving.

Serve hot. The potatoes taste really good reheated the next day, not as crispy, but still darn good.


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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