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Crispy Masala Potatoes

Packed with bold Indian flavours, these Crispy Masala Potatoes are tossed in a fragrant mix of cumin, coriander, and mint for a deep, earthy, yet refreshing spice. Roasted until golden and crisp, they’re a perfect balance of heat and crunch- served on a fiery tomato-based masala sauce. Best enjoyed with extra chutneys or cooling coconut and lime yoghurt.

Cook

50m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat oven to gas mark 8 / 210°C / 450°F. Line a baking tray with parchment paper and set aside.

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For

2

M

I

2

Medium potatoes, cut into small-medium cubes

2

tbsp

Rapeseed oil

1/2

tsp

Ground cumin

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Per Serving

Calories

310kcal

Fat

12g

Saturates

4g

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Notes

Pro Tip✨: Kashmiri chilli powder is vibrant red and relatively milder compared to regular chilli powder (which you can also use here!)

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L

Laura W

a year ago

Just made this and WOW the flavours! Easy and quick to make, had some left over anya potatoes so was looking for a recipe to use them up. Had all the ingredients in the cupboards already so got cracking and it was on my plate in no time. YUM! 🤤 🥔❤️

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DemthePesc✨

a year ago

They look SOOOO good yum! Glad you enjoyed them 😍🫶🏾✨

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homepage-image

Crispy Masala Potatoes

Packed with bold Indian flavours, these Crispy Masala Potatoes are tossed in a fragrant mix of cumin, coriander, and mint for a deep, earthy, yet refreshing spice. Roasted until golden and crisp, they’re a perfect balance of heat and crunch- served on a fiery tomato-based masala sauce. Best enjoyed with extra chutneys or cooling coconut and lime yoghurt.

Cook

50m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat oven to gas mark 8 / 210°C / 450°F. Line a baking tray with parchment paper and set aside.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

2

Medium potatoes, cut into small-medium cubes

2

tbsp

Rapeseed oil

1/2

tsp

Ground cumin

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

310kcal

Fat

12g

Saturates

4g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Pro Tip✨: Kashmiri chilli powder is vibrant red and relatively milder compared to regular chilli powder (which you can also use here!)

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

L

Laura W

a year ago

Just made this and WOW the flavours! Easy and quick to make, had some left over anya potatoes so was looking for a recipe to use them up. Had all the ingredients in the cupboards already so got cracking and it was on my plate in no time. YUM! 🤤 🥔❤️

Like

Reply

Cancel

DemthePesc✨

a year ago

They look SOOOO good yum! Glad you enjoyed them 😍🫶🏾✨

Like

Reply

Cancel