indian roast potatoes Recipe
Servings: 6
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Ingredients
- 900g (4 or 5 large) potatoes, unpeeled
- 2 tbsp olive oil
- 2 tsp ground turmeric
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 1 tsp black mustard seeds
- ½ tsp chilli powder
- 1 bulb garlic
- ½ red onion, finely diced
- juice of 1 lime
- sea salt or table salt, to taste
Directions
- preheat the oven to 400°f/200°c
- -wash and dice the unpeeled potatoes into 2-3cm cubes
- -put the potatoes along with the oil and spices into a large ziploc bag
- -shake everything about to evenly coat the cubes
- -tip them into a shallow baking sheet pan
- -break up the bulb of garlic and scatter the unpeeled cloves around the potato cubes
- -roast in the oven for 1 hour without turning
- -put the diced onions into a bowl, add the lime juice and leave to macerate while the potatoes cook
- -once the potatoes are done, transfer to a serving dish and sprinkle with some salt
- -lift the onions out of the lime juice and scatter over the potatoes
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 6 servings | |
| Calories 53 | |
| Calories from Fat 43 | 81% |
| Total Fat 4.91g | 6% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 59mg | 2% |
| Total Carbs 2.52g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.73g | 0% |
| Protein 0.45g | 1% |
