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Spicy Indian  Potatoes
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Spicy Indian Potatoes

  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
Low-Fat Indian Spiced Potato Wedges cooked in the oven. I always serve these when we're having an Indian BBQ & they'll happily sit in the oven for a bit longer if necessary.


  • 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


  • STEP 1
    Preheat oven to 200c/fan 160c/gas 6
  • STEP 2
    Bring the potatoes to the boil, simmer for 6mins & drain well.
  • STEP 3
    While 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 4
    Take 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 5
    Place the wedges onto a baking tray well spaced apart & cook uncovered for 35mins, then turn & cook for a further 30mins or until golden & crispy

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