Crunchy Spiced Sweet Potatoes

This is the suggested side dish to go with Mackerel With Curry Spices. Some Raita is also nice with it.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 21  ounces sweet potatoes, peeled and cubed
• 3  tablespoons olive oil
• 1  teaspoon cumin seed
• 1  green chili, seeded and very finely diced
• 1  teaspoon ground cumin
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon garam masala

Directions

1. Put the potatoes into a large pan of boiling salted water and cook for 3-4 minutes, or until almost cooked, but still a bit firm in the middle. Drain well and leave to cool.
2. Heat the oil in a large frying pan. Add the potatoes and fry over a medium heat for about 5 minutes, turning from time to time until a light golden brown. Sprinkle over the cumin seeds and diced chili, and continue to fry for 3-4 minutes.
3. Stir in the ground cumin, cayenne and turmeric. Fry for another 5 minutes, tossing and turning the potatoes until they build up a nice spicy crust. Season before serving, dusted with garam masala.