There’s a chill in the air. It’s raining again and this has been the coldest spring since 1962.
So now I’m not sure what to cook. Or wear. I keep going back and forth between dinner salads and light, spring-like dishes and Chili con Carne and other hearty stews. And between t-shirts, skirts, flip-flops and long sleeves or even sweaters. I’m confused! But that’s a natural state for me.
My girl Anouhk (try not to be overwhelmed by the sheer amount of recipes on her website!) shared this beauty with me. I turned it into a laid-back roasted masala potato recipe and have eaten these religiously for the past 2 weeks. They go with just about anything you can think of… and then some.
They’re a crowd pleaser; just fill up that roasting tray and you can feed a small army. Loads of flavour, they have a really nice kick to them and because of the lemon and turmeric they are warming but fresh at the same time.
Ingredients:
2 pounds potatoes
1 large onion
1 green chili pepper
1 tsp ground coriander
1/2 tsp turmeric
1 tsp mustard seeds
1/2 tsp cumin seeds
1 1/2 tsp kosher salt
pinch of asafoetida (optional)
2 tbsp fresh lemon juice
2 to 3 tbsp sunflower oil
Directions:
It’s really quite a basic recipe.
Peel and slice the onion in half-quarts.
Deseed and finely chop the green pepper. This gives a nice bit of warmth, but if you’re a pepper wuss, feel free to tone it down.
Peel and cube the potatoes. I used firm roasting potatoes.
Don’t leave the potatoes too big or the onions will have burnt before the potatoes are even done. They’ll still look pretty but will be disturbingly raw on the inside and you’ll be branded a terrible cook. Don’t say I didn’t warn you.
Wash ‘em and store them in water until you’re ready to use them.
Mix the ground coriander with the kosher salt and turmeric.
Asafoetida is one of the most profoundly strange spices I’ve ever cooked with. Uncooked it smells like the devil is hiding out in your kitchen cabinet; pure sulfur. It smells really offensive when it’s uncooked, so you need to store this in an airtight container. However, as soon as it’s cooked it magically transforms into something that smells exactly like sautéed garlic, leek and onions. Crazy stuff.
Add a pinch of asafoetida, or leave it out.
Combine the spices.
I can use my roasting tray on the stove top, but you can also use a skillet and transfer it to a casserole later.
Heat the oil and add the mustard and cumin seeds. Cook them until they start to pop. It’s a cute sound.
Add the onion and chili-pepper, cook for 3 minutes and add the (drained) potatoes.
Squeeze the lemon juice over the potatoes and sprinkle the spice mix in there.
Stir until all potatoes are beautifully yellow. I love the colour of turmeric.
Ready to go into the oven now.
Roast the potatoes in a preheated oven at 200C° (400F°) for roughly 30 minutes, depending on the size of your potatoes. Stir once or twice during the cooking process.
I love side dishes that are easy to make and look so beautiful.
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