Ingredients
Potatoes
- 400g baby potatoes
- 2 tbsp olive oil
- 3 green chillies, finely chopped
- 3 spring onions, finely chopped
- 1 small bunch coriander leaves
Roasted Masala
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1/2 tsp salt
- 3 tbsp butter, melted
Spice Mix
- 2 tsp fenugreek leaves
- 4 tsp chaat masala
- 1/4 tsp red chilli powder
- 1/8 tsp garam masala
- 1/8 tsp salt
Preparation
Spice Mix
- Combine to mix all the ingredients in a small bowl and set aside.
Potatoes
- Preheat oven to 200C.
- In a deep pan, bring the water to a boil and par boil potatoes for about 12-15 minutes until slightly tender.
- Once boiled, drain the water and put the potatoes in a mixing bowl. Add the olive oil, spice mix, green chillies, spring onions (set some greens aside for garnish), and coriander leaves. Thoroughly mix so that the potatoes are covered with the above.
- Line a baking tray with foil, and add the potatoes and roast in the oven for 20-25 minutes or until crispy. (Give them a shake every 8-10 minutes)
Roasted Masala
- Whilst the potatoes are boiling or in the oven – heat a pan on medium heat and toast all the masalas (cumin seeds, coriander seeds, and fenugreek seeds) until fragrant.
- Using a pestle and mortar, combine the masalas to a fine powder.
- Add the fine powder to the melted butter and add the salt and keep aside for when the potatoes are done.
Assembly
- Remove potatoes from the oven into a mixing bowl.
- Add the butter roasted masala to the potatoes and toss to combine!
- Top with some spring onion and enjoy!
Gouda Together 