Devendra’s roasted spiced potatoes


You'll need

1.2 kg (about 6) floury potatoes, such as kestrel or King Edward, scrubbed 1½ tsp coriander seeds ¼ tsp cumin seeds ½ tsp ground turmeric ½ tsp chilli flakes 80 ml (1/3 cup) extra-virgin olive oil

Method

  • 01
  • Preheat oven to 200C. Simmer potatoes whole in a large saucepan of salted water until tender (25-30 minutes). Drain, cool and peel, then cut into rough 4cm-5cm chunks.
  • 02
  • Dry-roast coriander and cumin seeds until fragrant. Cool briefly, then finely grind in a spice grinder or with a mortar and pestle. Add turmeric and chilli flakes, transfer to a roasting pan along with olive oil and potatoes and toss to coat, season to taste and roast, turning occasionally, until potatoes are crunchy on the outside (35-40 minutes). Serve hot with duck.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Aug 2015

You might also like...

Spring recipes

recipes

Indian-style prawn, turmeric and okra curry

Winter's 20 most popular recipes

recipes

Spiced mango chutney

Quick Chettinad chicken masala

recipes

English spinach with cumin seeds

Egg hoppers with green sambol and coconut gravy

recipes

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

Indian-spiced marinated turkey with two chutneys

recipes

conversion tool