Roast Masala Potatoes

Roast Masala Potatoes
These potatoes were inspired by the potatoes that Madhur Jaffrey served alongside a roast chicken on Curry Nation but felt the spice could be more like Devilled Potatoes.

6-8 boiled potatoes, skin on, cooled overnight in refrigerator
100ml vegetable oil
1 long, green chilli, deseeded and roughly chopped
3 peeled garlic cloves, crushed
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon roasted Sri Lankan curry powder
1/4 teaspoon turmeric powder
Preheat oven to 200°C. Halve potatoes lengthways, then chop crossways into 2cm chunks. Collect chunks in a large bowl.
Make a paste in a blender from the oil and remaining ingredients. Pour paste into the bowl and toss gently to thoroughly coat each potato piece with the spice mixture. Take care not to break up the potato chunks or dislodge their skins too much. Arrange spice coated potato segments in a single layer on two paper-lined baking trays, then roast for 30 minutes in the preheated oven. Remove trays from oven, shake, turn and generally rearrange potatoes so that they will cook evenly. Return trays to the oven and bake potatoes for a further 15 to 30 minutes or until they are very crisp.
Served with Andhra Curry Leaf Chicken and Dahl with Spinach.

Andhra Curry Leaf Chicken

Dahl Curry (Peters modification)

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