aromatic spices, caraway seed, cardamom pods, cumin, curry powder, dinner, fennel seed, garam masala, garlic, garlic salt, herbs, Indian, mustard seeds, oil, potatoes, red onion, spicy, tomato, vegetarian
These potatoes are great because depending on what you are having you can alter them to accompany anything, you can change the shape to wedges or slices, they don’t take much time or thought once you have the method…
Dice up potatoes into cubes (I leave the skin on mine), put them into a plastic bag, add ground black pepper, coarse ground salt and a splodge of oil, then do that spinning thing with the bag so that the potatoes get an even covering of oil and seasoning, put them into a hot roasting pan
not still in the bag obviously then into a hot oven (about 190° C) for 20 minutes, give them a shake now and then to keep them even coloured and there you have it, quick roasties..
Add some different herbs or spices and the list is endless.
I used equal quantities (you only need a generous pinch) of nigella seed, white and black mustard seeds, fennel, lovage, cumin, coriander and caraway seeds, a couple of cardamom pods, some garlic salt and a clove
because I have a bit of a spice buying compulsion, 5 minutes before the end of cooking I added a sprinkling of garam masala, you can add whatever you like, and if all you have is curry powder, use that instead.
I added finely chopped red onion and coriander prior to serving.
black pepper and lemon roasties
Try cutting the potatoes into wedges instead:
add some diced bacon/panchetta/proscuitto or even salami if that’s what you have, near the end of cooking to crisp it up, then transfer into a dish, sprinkle with cheese and pop them back in the oven for a few minutes and you have cheese and bacon wedges..
or you can add chorizo and have spicy wedges.
and if I don’t feel like deep frying chips, I use this method to make them..