Chunky Masala Potatoes

Ingredients list for Chunky Masala Potatoes

• 6 large Potatoes
• 2 tablespoons Olive oil
• 1/2 teaspoon Cumin seeds
• to taste Sea salt
• 6-8 Black peppercorns
• 1 teaspoon Red chilli flakes
• 1 tablespoon Lemon juice

Method

1. Parboil potatoes for two minutes in five cups of water. Drain, cool and cut into thick wedges.
2. Preheat oven to 200˚C. Grease a baking tray with half tablespoon of olive oil.
3. Lightly roast cumin seeds on a griddle. Take sea salt, roasted cumin seeds, peppercorns and red chilli flakes in a mortar and crush coarsely with a pestle.
4. Take potato wedges in a bowl and sprinkle three fourths of the crushed masala over them, add remaining olive oil and mix with a spoon.
5. Spread these potatoes on prepared tray evenly. Put in the preheated oven and bake at 200˚C for fifteen minutes till done. Sprinkle with remaining crushed masala and lemon juice and serve hot.

Nutrition Info