Total Time
45mins
Prep 15 mins
Cook 30 mins

This too is from BBC's saturday kitchen by Manju Malhi.It is a accompaniment for the tandoori chicken.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

Im giving this recipe five stars because the taste was wonderful - I do think that your should amend the recipe to include how to temper the spices. We loved these potatoes, very tasty!! I crushed the cumin and mustard seeds, the pepper and chilli with a mortar and pestle. I cut the potatoes slightly smaller as I wanted them to cook quicker and roasted them in ghee. I tempered the spices by frying them lightly for a minute in a small cast-iron pan. They were a great addition to your Chicken Tandoori #124380 and Coriander Chutney #124383.

Fairy Nuff April 29, 2006

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