Indian oven chips

Indian oven chips

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(3 ratings)

Prep: 10 mins Cook: 55 mins plus overnight chilling

Easy

Serves 6 - 8
Spice up potato wedges with turmeric, ginger, garlic and fennel seeds for an Indian-inspired side dish - perfect to share with friends

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (8)

  • kcal140
  • fat4g
  • saturates1g
  • carbs21g
  • sugars1g
  • fibre2g
  • protein3g
  • salt0g
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Ingredients

  • 1kg floury potatoes such as Maris Piper, peeled and cut into chunky chips
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • thumb-sized piece of ginger, peeled and chopped, or finely grated into a paste
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, peeled and chopped, or finely grated into a paste
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • generous pinch of cayenne pepper

Method

  1. The day before you plan to eat them, tip the potatoes into a pan of cold water and add the turmeric and pinch of salt. Bring to the boil, and simmer gently for 2-3 mins until just cooked. Drain, leave to cool, then chill overnight if you can.

  2. Heat oven to 200C/180C fan/gas 6. Drizzle 1 tbsp of the oil in a shallow roasting tin (preferably non-stick), and place in the oven. Pour the rest of the oil into a large bowl and add the ginger, garlic, fennel seeds and cayenne pepper. Tip the cold chips into the bowl and gently toss with your fingers until evenly coated. Remove the tray from the oven and scatter over the chips. Use a spatula to coat the chips in the hot oil, then lay them out in a single layer and roast for 30 mins. Use the spatula to turn, then return to the oven for 15 mins until crisp and golden.

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Comments, questions and tips

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lnbmk01
5th Oct, 2016
I used baby new potatoes cut in half and added cumin seeds as well as the fennel seeds and also some crushed chillies as I like things quite spicy...then sprinkled with fresh coriander once cooked. Really delicious and so quick to make. I had this for my lunch but I think it would be an ideal snack with drinks and I would maybe make a dip with sour cream and mint and chives.
ToeM
15th Feb, 2016
I had to improvise somewhat as I didn't have fennel seeds so used star anise instead and reduced the quantity. My first time at doing this dish and everyone loved it!
mariabudgen
19th Sep, 2015
5.05
Tasty way to cook potatoes, and we served as per Sept 15 recipe article, alongside the Curried Pulled Lamb. We didn't have any large potatoes, so used baby new potatoes and used the same coating but substituting fennel seeds for cumin seeds, as other half doesn't like the aniseed flavour of fennel.
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