Devendra’s roasted spiced potatoes

AT A GLANCE

  • Serves 4 - 6 people

  • 1.2 kg (about 6) floury potatoes, such as kestrel or King Edward, scrubbed
  • 1½ tsp coriander seeds
  • ¼ tsp cumin seeds
  • ½ tsp ground turmeric
  • ½ tsp chilli flakes
  • 80 ml (1/3 cup) extra-virgin olive oil
01   Preheat oven to 200C. Simmer potatoes whole in a large saucepan of salted water until tender (25-30 minutes). Drain, cool and peel, then cut into rough 4cm-5cm chunks.
02   Dry-roast coriander and cumin seeds until fragrant. Cool briefly, then finely grind in a spice grinder or with a mortar and pestle. Add turmeric and chilli flakes, transfer to a roasting pan along with olive oil and potatoes and toss to coat, season to taste and roast, turning occasionally, until potatoes are crunchy on the outside (35-40 minutes). Serve hot with duck.

Topics:

SIDE DISH, TURMERIC, CUMIN, VEGETARIAN, POTATOES, WINTER, CORIANDER, INDIAN

Recipe:

BRIGITTE HAFNER

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY

FEATURED IN

Aug 2015

Aug 2015

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