Spicy potatoes

Spicy potatoes

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(9 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
Serve these potatoes as part of an Indian buffet, or as a side dish for grilled meat

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal236
  • fat7g
  • saturates1g
  • carbs39g
  • sugars2g
  • fibre4g
  • protein7g
  • salt0.04g
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  • 800g potato, peeled and cut into small cubes



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

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp mustard seed
  • 1 tsp turmeric



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

  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 140g frozen pea


  1. Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.

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Comments, questions and tips

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25th Jan, 2013
I used some sliced runner beans instead of peas and less oil to make it more healthy. Made quite a dry dish but very tasty and great with a chicken jalfrezi.
20th Oct, 2012
Made these to go with Indian-spiced roast chicken, and it was really really nice, although I only used 1tsp of each spice, and was still nice. Will be making it again.
13th Mar, 2012
Try these spicy potatoes with Atul Kotchar's grilled lamb with mango salad and mint chutney and you will be in heaven.
4th Sep, 2011
Nice, but not very spicy!
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