Spicy Indian Potatoes
A fragrant blend of spices coats these crispy potato wedges, creating a tantalizing aroma and delicious flavor. This recipe combines the earthy notes of cumin and mustard seeds with a hint of heat from fresh chili and the warmth of ginger, resulting in a delightful side dish that will surely impress your guests.
— Constant Cookbook
Ingredients
- 2 large potatoes-peeled & cut into wedges
- 2tbsp vegetable oil
- 1tsp black onion seeds
- 1tsp black mustard seeds
- 1tsp cumin seeds
- 1 small chilli-seeded & finely shredded-(optional)
- 1cm piece of root ginger-grated
- 1tsp sugar
Instructions
- Preheat oven to 200c/fan 160c/gas 6
- Bring the potatoes to the boil, simmer for 6mins & drain well.
- While the potatoes are boiling, heat the oil in a small pan over a medium heat, add the onion, mustard & cumin seeds & fry till popping.
- Take the pan off the heat, add the rest of the ingredients, stir & pour this over the drained potatoes. Stir very gently until all the wedges are coated in the seeded oil
- Place the wedges onto a baking tray well spaced apart & cook uncovered for 35mins, then turn & cook for a further 30mins or until golden & crispy
Yield
Serves 2
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