Spicy Potatoes

"This too is from BBC's saturday kitchen by Manju Malhi.It is a accompaniment for the tandoori chicken."
 
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photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
Ready In:
45mins
Ingredients:
6
Serves:
2-3
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ingredients

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directions

  • For the potatoes, preheat the oven to 220C/425F/Gas 7.
  • Cut the potatoes into 2-3cm/1in squared cubes. Bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well.
  • Heat the oil in a large roasting tray on the hob and add the potatoes, tossing to coat in oil until browned. Season well.
  • Roast in the oven for 40-50 minutes until crisp and golden and cooked through.
  • Once roasted, add the spices to the oil.
  • Toss potatoes in the tempered spices and serve.

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Reviews

  1. Im giving this recipe five stars because the taste was wonderful - I do think that your should amend the recipe to include how to temper the spices. We loved these potatoes, very tasty!! I crushed the cumin and mustard seeds, the pepper and chilli with a mortar and pestle. I cut the potatoes slightly smaller as I wanted them to cook quicker and roasted them in ghee. I tempered the spices by frying them lightly for a minute in a small cast-iron pan. They were a great addition to your Chicken Tandoori #124380 and Coriander Chutney #124383.
     
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RECIPE SUBMITTED BY

Hi!!Im originally from India,but living in london,UK.I am a full time, STH mum to my 2 sons!!!!I love cooking,its been a passion since I was 15 as I have a wonderful cook for a mum...Now I keep busy trying to create new recipes and also discovering new recipes to feed my fussy son(S)...I find zaar very resourceful,and everytime I feel I have done enough with it,I find something more interesting:)))I am glad I found this site....it saves me when im out of ideas....
 
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