Ingredients
Ingredients (Serves 4)
- 12 new potatoes 50-60g each
- 2 tbsp Vegetable oil
- 1/2 tsp Minced ginger
- 1 Garlic clove
- 1/4 tsp Turmeric
- 1/2 tsp Garam masala
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp Salt
- 1/8 tsp Black pepper
- 15 g Butter cut into cubes
Instructions
- Preheat the oven to 200C/ 400F/ GM 6 and line a roasting tin with baking parchment
- Prepare the potatoes: place one potato onto a dessert spoon and, using a sharp knife, make vertical slits down into the potato. When your knife touches the edge of the spoon you’ve cut far enough. Aim to make the slits of uniform width apart with around 2-3mm between each one. Cut all of the potatoes in this way then lay then all in the roasting tin
- Put the oil into a small bowl or jug with all of the ground spices plus the salt and pepper. Mince the garlic and add to the oil along with the minced ginger. Mix well
- Spoon the oil over the potatoes, turning and tossing them to ensure they are fully coated
- Roast for 15 minutes, then use a spoon to drizzle the oil from the bottom of the pan back over the potatoes. Roast for a further 20 minutes
- Remove from the oven and scatter the cubes of butter into the tin. Give everything a gentle mix, until the butter melts, then spoon the liquid over the potatoes
- Roast for a further 15-20 minutes until the potatoes feel soft when poked with a sharp knife. Let the potatoes cool for 5 minutes before serving
Notes
Serving Suggestion
These spiced potatoes work magnificently well when topped with Hot Garlic Pickle and some fresh raita (mix 2 tbsp plain yoghurt with 1 tbsp finely diced cucumber, 1 tbsp shredded mint and some seasoning to taste).
A little fresh coriander sprinkled over the top also adds an enticing splash of colour.