Chilli & cumin roast potatoes
A stylish and spicy twist on a roast spud, from chef Ian Pengelley
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
- Peel the potatoes and cut them into chunks. Crush the cumin seeds with dried chillies in a pestle and mortar or spice grinder. Heat a good slug of oil and a knob of butter in a wok or large frying pan, then fry the potatoes, turning regularly, until they start to brown on the outside and are almost cooked through.
- Add the spice mix and continue cooking until the potatoes are crisp, brown and cooked through.
Recipe from olive magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/9874/
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Difficulty and servings
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Preparation and cooking times
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