Roast potatoes with chilli and chaat masala

Roast potatoes with chilli and chaat masala

By
From
Reza’s Indian Spice
Serves
4 as a side dish

There’s nothing better than delicious roast potatoes, especially when enhanced by a kick of chilli and spicy chaat masala. This dish works a dream with roast guinea fowl, duck breasts or sweet and sour chicken. You can use exactly the same method for roast parsnips. Simply par-boil the parsnips, then tip immediately into the hot oil and spices, adding a sprinkle of brown sugar or a drizzle of honey.

Ingredients

Quantity Ingredient
1kg potatoes
salt
vegetable oil or ghee
3 garlic cloves, crushed
1 teaspoon chilli flakes
2 teaspoons chaat masala

Method

  1. Preheat the oven to 200°C. Peel the potatoes and cut them in half lengthways. Place them into a saucepan and cover with cold salted water. Bring to the boil and simmer for six to seven minutes. Drain in a colander and allow to stand for a few minutes before shaking them gently; you want to break down the edges of the potatoes to get them to go crisp during the roasting process.
  2. In the meantime, heat a roasting tray with a 5mm layer of oil or ghee in the oven and toss the potatoes with the garlic, chilli flakes and half the chaat masala. Roast for up to an hour, until golden and crispy, turning occasionally. Remove from the oven, sprinkle with the remaining chaat masala, and serve.
Tags:
Indian
spice
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