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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This too is from BBC's saturday kitchen by Manju Malhi.It is a accompaniment for the tandoori chicken. Ingredients:
4 large floury roasting potatoes |
2 tablespoons oil |
1/4 teaspoon crushed chili flakes |
1/4 teaspoon black pepper |
1/4 teaspoon crushed cumin seed |
1/4 teaspoon crushed mustard seeds |
Directions:
1. For the potatoes, preheat the oven to 220C/425F/Gas 7.
2. Cut the potatoes into 2-3cm/1in squared cubes. Bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well.
3. Heat the oil in a large roasting tray on the hob and add the potatoes, tossing to coat in oil until browned. Season well.
4. Roast in the oven for 40-50 minutes until crisp and golden and cooked through.
5. Once roasted, add the spices to the oil.
6. Toss potatoes in the tempered spices and serve.
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