Servings : Serves 2-3
An excellent side that goes well with meat or chicken main dishes. These roast potatoes are crisp and spicy on the outside, yet light and fluffy on the inside.
- 500gm white potatoes.
- 2 tsp salt
- 2 tbsp melted butter
- 2 tbsp veg oil or olive oil
- 1/2 tsp garlic paste
- 2 tsp red chili powder or red chili flakes
- 1 tsp salt
- juice of 1 lemon
- 1/2 tsp freshly ground cumin powder
- 1/2 tsp black pepper
- 1 tsp paprika or tandoori masala (to add color)
First, peel the potatoes and halve each one, or if they are quite big, cut them into quarters. Put them in a pot and add enough water to just cover them. Sprinkle 1 tsp. salt, turn on the heat and bring them to a boil. Cook until the potatoes are about half-way done. Careful not to over-cook them!!
Once potatoes are half-way done, drain out all the water, then put them back into the pot. Using a fork, scrape the potatoes gently to give them a rough surface. This will give you potatoes with a nice crispy exterior later. You can also give them a rough surface by covering the pot and shaking it gently so they bang into each other a little bit. Whichever method suits you best is fine.
Mix all the remaining ingredients to form a marinade. Pour this over the boiled and scraped potatoes and toss gently to make sure all the potatoes are well-coated. Spill them onto a foil-lined tray and bake them in a pre-heated oven at 180 C for about 20-30 minutes. Check them once or twice in between to see if they need to be turned over. Once crisp and golden, turn them out into a serving dish, garnish with fresh coriander and serve immediately!