Masala Spiced Spuds
If your hands aren’t getting messy when you eat potatoes… are they even worth it?? You can use a knife and fork I suppose but where’s the fun in that.
If you want spuds to be the main attraction, masala spiced spuds are the ones to make. You don’t need anything else. I can easily sit and eat a huge bowl of these and be super happy about it but they are also a great accompaniment to tandoori chicken/veg or other spiced dishes.
Don’t forget the toppings here because these compliment the spices perfectly. Stock up on natural yoghurt, mango chutney and a sprinkling of coriander unless you’re one of those people who think it tastes like soap. Also feel free to add toasted flaked almonds, cucumber raita or anything you fancy. I used a tandoori masala spice mix on my spuds but you can combine your own spices and make your own mix if preferred. Have a play around with different spices to customise your mix! If you have any leftover, you could use it to form a marinade for chicken, fish, tofu or paneer.
For a different kinda spicy potato, these harissa spiced babies are calling your name.
Ingredients
- 500g baby / mini potatoes
- 3 tbsp oil
- 1 red onion
- 2 tbsp tandoori masala spice mix
- Juice of 1/2 a lemon
- Splosh of natural yogurt
- Blob of mango chutney
- Sprinkling of coriander (optional)
- Plenty of salt to season
Method
- Pre-heat the oven to 200°C/400°F/Gas Mark 6.
- Pour the oil into a deep oven tray and place it in the oven to get hot! This step is important as you want crispy and fluffy spuds.
- Place the potatoes in cold salted water within a saucepan, heat and cook for around 10-15 minutes - dependant on size. (Cook until tender and just falling off a knife). You don't want to let them get too mushy.
- Once cooked, drain the tatties off and carefully get the hot oil tray out of the oven and add your spuds. Watch out for any spitting oil.
- Season with a pinch more salt and place back in the oven to cook for 10-15 minutes.
- In that time, slice your onion and mix your masala mix with the lemon juice to form a paste.
- Remove the spuds from the oven and mix in your onion and masala paste, making sure to fully coat all the potatoes.
- Transfer back to the oven and turn it up to 210°C. Let's get these spuds nice and crispy!
- Cook for another 20-30 mins until they have darkened and some may potentially look a little charred but that’s good! We like charred.
- To finish, throw some yogurt over them, add a blob of chutney and dig in!! Your beautiful masala spiced spuds are ready to go!