Simple and tasty roast potatoes with chaat masala and a bit of a kick - a lovely dish from Reza Mahammad on This Morning
Ingredients
- 1 kg2¼ lb medium potatoes (Maris Piper or King Edward)
- Salt
- 3 garlic cloves, crushed finely
- 1 tsp chilli flakes
- 2 tsp chaat masala
- Vegetable oil/clarified butter
Method: How to make Roast potatoes with chilli and chaat masala
Preheat the oven to 200C/Gas 6.
Peel the potatoes and cut them into halves lengthways. Place them into a saucepan covered with cold salted water. Bring to the boil and simmer for approximately 6-7 minutes. Drain in a colander and allow to stand for a few minutes before shaking them gently. You will want to break down the edges of the potatoes to get them to go crisp during the roasting process.
In the meantime, heat your roasting tray with sufficient oil/clarified butter in the oven and toss the potatoes with the garlic, chilli flakes and half the chaat masala. Roast the potatoes for up to an hour until they are golden and crispy, basting occasionally.
Remove from the oven and sprinkle with the remaining chaat masala.
