Chaat Masala Potatoes
This was a simple side I served with my tandoori spatchcock chicken, inspired by Ottolenghi's recipe.
Prep
15 minutes
Total
45 minutes
- Start by halving all of your baby potatoes lengthways. Boil them for 10 minutes or until they're almost fork tender.
- Drain, and pat dry on kitchen roll. Add 2-3 tablespoons of vegetable oil to a non-stick pan on a high heat, and add your potatoes cut side down.
- Fry until golden brown, then flip and fry the other side, this should take 5-10 minutes.
- Meanwhile, squeeze some lemon juice over your finely diced onion, and leave to sit while you finish the potatoes.
- Once they're crispy reduce the heat to low, add in a small knob of butter, and add your spices, salt, pepper, and honey.
- Toss so everything is well coated, squeeze over your lemon juice, and leave to cook on low for a couple of minutes.
- Remove from the heat, stir in your chopped coriander, and finish with some lemon zest. Top with more finely chopped coriander, your pink onion, and a lemon wedge. Enjoy!
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Chaat Masala Potatoes
This was a simple side I served with my tandoori spatchcock chicken, inspired by Ottolenghi's recipe.
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Prep
15 minutes
Total
45 minutes
Serves
US | Metric
Ingredients
-
300 g Baby potatoes, halved
-
1½ tsps Chaat masala
-
¼ tsp Paprika
-
¼ tsp Turmeric
-
Squeeze of honey
-
1 Lemon, zest and juice
-
Salt and pepper
-
¼ Red onion, finely diced
-
Coriander, finely chopped
-
Oil
-
Lemon wedge, to serve
-
20 g Unsalted butter
- Start by halving all of your baby potatoes lengthways. Boil them for 10 minutes or until they're almost fork tender.
- Drain, and pat dry on kitchen roll. Add 2-3 tablespoons of vegetable oil to a non-stick pan on a high heat, and add your potatoes cut side down.
- Fry until golden brown, then flip and fry the other side, this should take 5-10 minutes.
- Meanwhile, squeeze some lemon juice over your finely diced onion, and leave to sit while you finish the potatoes.
- Once they're crispy reduce the heat to low, add in a small knob of butter, and add your spices, salt, pepper, and honey.
- Toss so everything is well coated, squeeze over your lemon juice, and leave to cook on low for a couple of minutes.
- Remove from the heat, stir in your chopped coriander, and finish with some lemon zest. Top with more finely chopped coriander, your pink onion, and a lemon wedge. Enjoy!
More from
Discover what else is on CooklyBookly