Jaigon spiced potatoesReviewed by our expert panel
(at time of publication)
- 700g all-purpose potatoes (eg rua or moonshine), scrubbed and cut into cubes with skin on
- non-stick cooking spray
- 1 red onion, chopped
- 2 teaspoons curry powder
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon oil
- large pinch chilli flakes
- 1 teaspoon cumin seeds
1 Preheat the oven to 220°C.
2 Place the potatoes in a pot of salted water and bring to the boil. Simmer for 3-4 minutes then drain, return the potatoes to the heat to dry off, then set aside.
3 While the potatoes are parboiling, spray a metal roasting pan with non-stick spray. When the potatoes are ready add them, the chopped onions and spices to the pan. Measure in the oil and toss the veg to lightly coat them. Mix in the spices, pop the pan in the preheated oven. Cook for around 20 minutes stirring occasionally, till the potatoes are slightly crispy outside and fluffy inside.
Make it gluten free: Use gluten-free curry powder.
Nutrition Info (per serve)
Total fat 6.5g
–Saturated fat 1.1g
Dietary fibre 4.1g
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