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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
Ever since my school dinner days, I have loved a good roasted potato and, having worked in various food places from canteens to restaurants, I have always appreciated the simplicity that goes into creating a good ‘roastie’. But, if anything, I love the satisfaction from the end result more. This recipe is a true representation of British and Indian fusion food; the cooking process is completely British, but the flavors and ingredients scream India. These are best served with a fish curry or lamb curry and even work well as a replacement for chips/fries.
1 kilogram/2 and 1/4 pounds potatoes (Maris Piper or Yukon Gold), peeled and cut into quarters or equal pieces
5 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon coriander seeds
5 cloves garlic, unpeeled
1/2 teaspoon dried chilli/hot red pepper flakes
1 teaspoon Tuscanini Coarse Sea Salt
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) Gas 4.
Cook the potatoes in a pan of salted boiling water for 30 minutes or until soft. Drain away the excess water and leave in a colander to steam. Shake the colander around to allow the potatoes to fluff up and become slightly rough and rustic around the edges (this will make the potatoes more crispy).
Add all of the ingredients for the spice mix into a roasting pan and place in the preheated oven for five minutes to allow all of the spices to infuse into the oil.
Remove the pan from the oven and add the potatoes, being careful not to splash any hot oil. Coat the potatoes well in the oil, then put the pan back into the oven and roast for 30–40 minutes until golden-brown all over. Toss the potatoes occasionally to ensure even cooking.
Serve as an accompaniment.
From My Indian Kitchen: Traditional & Modern Recipes for Delicious Home-Cooked Food by Nitisha Patel, Ryland Peters & Small. Photography Clare Winfield © Ryland Peters & Small 2017, 2024. Purchase on Amazon
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