These flavour packed and very moreish roast potatoes can be served as a side or a main. If serving as a main top with a fried egg and a drizzle of chilli oil. The recipe is from ” The Asian Pantry” by Dominique Woolf. and goes very well with the Thai Chicken Curry Pie from the same book.
Ingredients
- 1 kg potatoes, skin on cut into 2 cm pieces
- 1 tsp Chilli powder
- 1 1/2 tsp ground cumin
- 1/2 tsp sea salt flakes
- 5 tbsps Neutral oil
- 1 bunch spring onions trimmed and finly sliced
- 6-8 large cloves garlic peeled and finel;y chopped
- 2 red chillies finely chopped, deseeded if wished for a milder flavour)
Servings:
Instructions
- Preheat the oven to 220 C, 200 Fan, Gas Mark 7. Place the potatoes in a large baking tray and sprinkle over the chilli powder, cumin and salt. Drizzle over 3 tbsps of the oilk and toss to coat,
- Roast in the oven for 30-35 minutes or until cooked and golden, turning them halfway through.
- Once the potatoes are ready prepare the spring onion and garlic topping. Heat the remaining 2 tbsps of oil in a frying pan over a medium high heat. Add the spring onions, garlic and chillies. Stir fry for 2 minutes, or until softened and the garlic becomes golden.
- Tip this mixture into the baking tray and combine with the potatoes. Serve immediately.
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