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Roasted Chat Potatoes with Spiced Salt
Use small washed potatoes (sebago) Nice recipe, serve with steak, chicken or sausages, or on there own as a warm snack with pre-dinner drinks. Nicer than chips or wedges
Ingredients
1.25kg chat (small coliban) (baby) potatoes
1 1/2 tablespoon rock salt
1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoon dried chilli flakes
2 teaspoon ground nutmeg
1 teaspoon cracked black pepper
2 tablespoon olive oil
Preparation
Place the potatoes in a large saucepan and cover with plenty of cold water.
Bring to the boil over high heat, then reduce heat to medium-high and cook, uncovered, for 10 minutes or until just tender.
Drain and set aside for 5 minutes to cool.
Meanwhile,place the salt, coriander seeds, cumin seeds and chilli flakes in the bowl of a mortar and pestle or a small blender.
Pound or blend to a coarse powder.
Add the nutmeg and pepper, and mix well to combine.
Place the spice blend in a large non-stick frying pan over medium heat and cook, stirring, for 3-4 minutes or until aromatic.
Transfer to a bowl and set aside for 5 minutes to cool.
Pre heat oven to 230°C.
Cut the potatoes in 1/2 and place on a large baking tray.
Drizzle with the oil and sprinkle with 50g (1/4 cup) of the spice blend.
Toss to coat in the spice blend.
Roast in preheated oven, turning every 5 minutes,for 20 minutes or until crisp and tender.
Cooks Tip
The spice can be stored in a small airtight jar for up to 3 months and sprinkled over meat or chicken before barbecuing.
Serves 4
Preparation 10 minutes
Cooking 35 minutes
Recipe by Janelle Bloom
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