‘Not all of us can be a truffle. Most of us are potatoes, and that is a very good thing’ – Massimo Bottura
These potatoes pack a powerful punch. They are a side dish but are also the star of the show. I served them with a marinated tofu steak for half the family, whilst the other half had fish.
I love new recipes, that change the ordinary into extraordinary without much effort. The spice mix I use here, is actually the one my grandmother used for most of her dishes. Turmeric (anti-inflammatory), cumin (good for digestion), coriander (good for digestion), chilli powder (good for the metabolism) and methi (good for carbohydrate metabolism). You can vary the chilli powder based on your spice preference, but there should be enough for the taste to give a little bit of a bang. Hence the name. Mr. B loves these potatoes with the spice tuned up and can be crying due to the heat but will still say I could have added more.
Ingredients
- 1lb small new potatoes
- 3 tbsp. EVOO
- 1 tsp. turmeric
- 1 tsp. Kashmiri chilli powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder or crushed coriander seeds
- ½ tsp. kasoor methi (dried fenugreek) (optional)
- ½ tsp. salt
- 1 tsp. cracked black pepper
Method
- Boil the potatoes until tender (15-20 minutes)
- Preheat the oven to 180c/350F
- Drain the water and crush them with the bottom of a mug
- Place in a bowl and mix in the oil, then add the spices
- Roast in oven until crispy, taste and add more salt and pepper if desired
- Optional: Serve with some fresh coriander and a pinch of lime
- If you make them too spicy, serve with some almond yogurt with a pinch of cumin
