Rating: 4 stars
1922 Ratings
  • 5 star values: 0
  • 4 star values: 1922
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1,922 Ratings

As the recipe title suggests, these crispy potatoes flavored with mixed toasted spices are from a recipe by Rajat Parr's grandmother, Nirmal. More Indian Recipes

November 2009

Gallery

Credit: © Anna Williams

Recipe Summary test

active:
25 mins
total:
1 hr 20 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a pot, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Cook over moderately high heat until barely tender, about 10 minutes. Drain and peel the potatoes.

    Advertisement
  • In a small skillet, toast the coriander and cumin over moderately high heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind to a powder and stir in the turmeric and cayenne.

  • Spread the potatoes on a large, rimmed baking sheet and toss with the oil and then the spices. Season with salt and bake for 45 minutes, until tender and crisp. Using a fork, lightly crush the potatoes, then sprinkle with the cilantro and serve.

Advertisement