{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Spiced Roast Potatoes

Yellow fleshed and balls of flour Golden Wonders are perfect for this method of roasting potatoes.

8 med Golden Wonders
3 tablespoons Sunflower Oil
2 cloves Garlic-crushed
1 tsp. Ground Cumin
2 tsp. Ground Turmeric
Salt and black pepper

Peel the potatoes and halve if necessary so that they are roughly the one size.
Put into a pot of cold water and bring to the boil.
Boil briskly for 5 mts. only, then drain well.
Mix the spices with the garlic and 1 tbs. sunflower oil.
Put this mixture back into the pot with the drained potatoes.
Put on the lid then shake the pot to roughen the outsides of the potatoes and coat them with the oil, garlic and spices.
Heat the oven to Gas 6, 200 C, 400 F.
Heat a roasting tin in the oven until very hot.
Pour on to it 1 tbs of sunflower oil and then spoon on the potatoes.
Dribble over another tbs of the oil and then put them in the oven.
Test them after 45 mts.
They should be crisp and crusty on the outside and soft and floury in the middle.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef