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Serves
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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
Chaat Masala Potatoes Chaat Masala Potatoes

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
  1. Start by halving all of your baby potatoes lengthways. Boil them for 10 minutes or until they're almost fork tender.
  2. 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.
  3. Fry until golden brown, then flip and fry the other side, this should take 5-10 minutes.
  4. Meanwhile, squeeze some lemon juice over your finely diced onion, and leave to sit while you finish the potatoes.
  5. Once they're crispy reduce the heat to low, add in a small knob of butter, and add your spices, salt, pepper, and honey.
  6. Toss so everything is well coated, squeeze over your lemon juice, and leave to cook on low for a couple of minutes.
  7. 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!

Chaat Masala Potatoes

This was a simple side I served with my tandoori spatchcock chicken, inspired by Ottolenghi's recipe.

favorite
print
rate
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

  1. Start by halving all of your baby potatoes lengthways. Boil them for 10 minutes or until they're almost fork tender.
  2. 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.
  3. Fry until golden brown, then flip and fry the other side, this should take 5-10 minutes.
  4. Meanwhile, squeeze some lemon juice over your finely diced onion, and leave to sit while you finish the potatoes.
  5. Once they're crispy reduce the heat to low, add in a small knob of butter, and add your spices, salt, pepper, and honey.
  6. Toss so everything is well coated, squeeze over your lemon juice, and leave to cook on low for a couple of minutes.
  7. 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!