I made this to accompany my pork medallions in a Mediterranean sauce, and they complimented each other nicely. I think that this would also work well with a curry (tomato based sauce rather than cream or yoghurt) because of the cumin I used. Mind you, cumin always reminds me of naan bread, which is why it makes me think of curry!
Spiced and seasoned roasted potatoes
- potatoes (as many as you want, really, as long as you can fit them all into your oven tray without crowding!)
- vegetable/sunflower oil (olive oil can’t achieve the heat required without smoking, so isn’t really suitable for roasting vegetables in the oven
- cumin seeds
- black pepper
- chilli powder
- 2 chopped garlic cloves (if available – I didn’t have any and it was OK without, although I’ll definitely have some in for next time
- Put a large oven tray into your oven with two tablespoons of oil. Preheat the oven to 200°C, 400°F, Gas Mark 6 (adjust for fan ovens)
- Wash and peel the potatoes and chop them into bite sized pieces. I don’t know why, but the slightly smaller pieces of potato work better for this sort of thing than the larger, more traditionally sized chunks we usually use for roast potatoes.
- Par boil your pieces of potato for roughly ten minutes, drain and then bring your oven tray out of your oven (the oven should have reached the required temperature by now).
- Spread the potatoes and the chopped garlic cloves evenly in the oven tray and then liberally sprinkle with the cumin seeds, ground black pepper and a teaspoon or two of the chilli powder (to taste).
- Return to the hot oven. After fifteen to twenty minutes, using a fish slice/spatula, turn the potatoes over so that they get a chance to evenly brown. The side which was on the tray should already be brown.
- After another fifteen to twenty minutes, when the potatoes are evenly browned they are ready to serve. Enjoy!