Roast/Baked Potatoes
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.
- 500 gm 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!Enjoy! 🙂