Crispy on the outside, fluffy on the inside, with a spicy kick!
1 dried red chili, seeded and chopped
1 1/2 tsp cumin seeds
1 tsp coriander seeds
a few grinds of pepper
2 garlic cloves
salt to taste
1 tbsp olive oil
2lbs yellow flesh potatoes, peeled and cubed
Preheat oven to 400°
Crush chili in mortar & pestle.
Add garlic and pinch of salt. Add oil, pound to make a paste.
Cook potatoes in salted water for 10 min. Drain and shake to rough up potatoes.
Add to pan, drizzle with 1 1/2 tbsp oil and spice paste.
Roast 40 min, stir halfway through. Season.