Patak’s cumin roast potatoes recipes
- Credit: not Archant
Add a little spice to your Sunday roast with this simple recipe by Anjali Pathak
Prep time 5 minutes
Cook time 45 minutes
900g (2lb) roasting potatoes (any will do), cut into large bite-sized pieces
1 tbsp cumin seeds
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2 tsp coriander seeds
1/2 tsp black peppercorns
2 dried red chillies
2 fat garlic cloves, peeled
good pinch of sea salt
4 tbsp oil – rapeseed oil or light olive oil is great
You can make extra spice paste and keep it in your fridge for about a week. If you omit the garlic, it will keep for about a month.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Fill a large saucepan with cold water, add the potatoes and bring to the boil, then cook for around 20 minutes, or until soft.
In the meantime, make the spice paste. Coarsely crush the cumin and coriander seeds, peppercorns and chillies with a pestle and mortar. Add the garlic cloves and sea salt and pound together, then work in half the oil to make a paste.
Drain the potatoes in a colander and chuff them up so that the edges will go really crispy in the oven. Put a large roasting tray (large enough so that the potatoes will sit in a single layer) directly on the hob, add the remaining oil and gently heat before tipping in the potatoes. Stir well and leave for 1 minute, then turn off the heat and add the spice paste. Toss the potatoes well to coat, then transfer the tray to the oven to crisp up for around 20 minutes.