Spicy Indian Potatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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
Method
- STEP 1Preheat oven to 200c/fan 160c/gas 6
- STEP 2Bring the potatoes to the boil, simmer for 6mins & drain well.
- STEP 3While the potatoes are boiling, heat the oil in a small pan over a medium heat, add the onion, mustard & cumin seeds & fry till popping.
- STEP 4Take 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
- STEP 5Place the wedges onto a baking tray well spaced apart & cook uncovered for 35mins, then turn & cook for a further 30mins or until golden & crispy
