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Chunky Masala Potatoes

Potato wedges sprinkled with sea salt, chilli flakes and peppercorns and baked. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsPotatoes, Olive oil
CuisineIndian
CourseSnacks and Starters
Prep Time16-20 minutes
Cook time16-20 minutes
Serve4
TasteTangy
Level of CookingModerate
OthersVeg

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

Calories187
Carbohydrates22.6
Protein 1.6
Fat10.1
Other Fiber0.4
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