I quite like rice and pasta dishes but my favourite carb has to be the mighty potato. Mashed, in a gratin, roasted, baked or sautéed – all delicious. These spiced and chunky ‘oven chips’ go down a treat at friends and family gatherings and I like to vary the spicing according to what I’m serving them with. Spice them with a hot Madras curry powder and serve to dunk in a good curry sauce, with hot paprika they work well as part of a Spanish tapas feast, with dark roasted cumin they are fab with a Middle Eastern feast alongside roasted lamb. Use a good waxy potato like Charlotte and experiment with your spice mixes – you’ll make these again and again.
Serves 4 to 6 depending on how greedy/hungry you are!
- 1kg bag of Charlotte potatoes
- 2 tbsps of light olive oil
- 1 tbsps of either hot Madras curry powder, hot paprika or ground roasted cumin seeds (dry roast a tablespoon of cumin seeds in a small frying pan, cool, create a powder by grinding in an electric spice grinder) – be creative and make your own mixes.
- 2 tbsps of crunchy Maldon salt mixed with a couple of pinches of the dry spice mix you used for the roasting
To make…
- Parboil the potatoes whole in boiling salted water for 3 minutes. Drain and allow to dry out by placing them in one layer on a large chopping board. Once they are cool enough to handle, quarter each potato lengthwise to make 4 long, chunky ‘chips’. Place them skin side down to allow any remaining steam to dissipate.
- Preheat the oven to 220C.
- In a large non-stick roasting dish add the oil and spice mix- combine thoroughly.
- Carefully tip the potatoes into the oil and spice mix. Using a spatula so as not to break up the chips, gently coat each potato with the oil and spice mix.
- Roast in the oven for about 40 minutes until the chips are crisp and golden. Give them a shuffle or turn them gently after about 30 minutes. Everyone’s oven is different so roast them for a little longer if they aren’t roasted enough for your liking.
- Once cooked, remove from the oven and pour them into a large serving dish lined with a couple of sheets of kitchen roll to soak up any excess oil. After a minute or so, gently pull out the kitchen paper and throw it away. Sprinkle the potatoes liberally with your dry spice and Maldon salt mix. Enjoy!
Share, follow, like, enjoy!
- To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
- Follow me on Twitter @pigeoncottage, on Instagram at Pigeon Cottage Kitchen, and the Pigeon Cottage Kitchen page on Facebook.
- Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
Book your one to one cookery coaching session here!
Pigeon Cottage Kitchen 