CUMIN SEED MASALA POTATOES
Serves: 2 people as a side dish.
Prep Time: 35 minutes including pre-roasting of potatoes.
Cooking Time: 10 minutes.
Dietary Style: GF. DF. Veg. Vegan optional.
This is a two-step dish, but it’s worth the extra little bit of love to get those potatoes oven-roasted before tossing through the spice: caramelising the potatoes in the oven will mean that they work as a far better carriage for spice flavour. To quicken this side dish, do a bit of forward planning: I sometimes roast batches of vegetables in olive oil in the oven and then put in sealed Tupperware in the fridge. When I want to spice them, I just pull them out, heat the masala in a pan with a little ghee or coconut oil or mustard oil, toss in the pre-roasted potatoes, and I’m 10 minutes from something delicious.
INGREDIENTS
- 500 gm chat potatoes
- olive oil
- 1.5 tbsp ghee or coconut oil
- 2 tsp Cumin Seed Masala
Chip the chat potatoes in half and place in a baking tray. Drizzle with olive oil and pre-roast in a 180 degree fan forced oven until golden.
Once cooked, put ghee in a pan with The Spirit Of Spice Cumin Seed Masala and heat on medium heat until aromatic and bubbling.
Toss through the pre-roasted potatoes and cook for between 10 to 20 minutes. The longer the cook, the more intense the spice flavour with the potatoes.
Serve.