Greetings from Singapore! I'm having a great time here, of which you'll see photographic evidence of soon enough 8). And also while I am here, I'm continuing to be amazed at the incredible people I've been lucky enough to connect with through the blogging world. Both in Singapore and all across the world. Today I'm excited to continue the series of posts from honored guests with a special dish from Kulsum of Journey Kitchen.
You may remember Kulsum from my own guest post on her site back in June. While she was busy focusing on final exams (as any good student would ^_^), I was happy to step in with some sweet and tangy rhubarb and raspberry curd French macarons. Despite being incredibly busy still herself, Kulsum was generous enough to drop by with these absolutely mouthwatering roasted potatoes with an Indian twist. Please be sure to stop by her blog for other temptations including cheesecake brownie ice cream and lentil-stuffed samosas!
You might already know that Indians eat their food with hands instead of fancy cutlery. Eating food with hands might be looked down upon in some cultures, but to me, there is nothing more satisfying than rolling up homemade Indian chapati and dipping it into spicy curry with bare hands. Or eating soft, white basmati rice covered in gravy and licking off every last bit of grain.
I served these chat masala spiced potato wedges with kebab sliders with coriander mint mayo. But I have made them twice ever since just on their own as finger food. They are addictive, lightly spicy and a burst of flavors in every bite.
1/2 kg (about 2 lb. 3 oz.) potatoes
2 Tbsp chat masala*
2 Tbsp vegetable oil
2 tbsp coriander (cilantro) leaves, very finely chopped
Salt to taste
*/ Chat masala is mildly hot to if you can’t take the heat reduce to 1 tbsp.
** If you like your potato wedges to be much thicker then par boil them in boiling water for 5 minutes before proceeding with the recipe.
Preheat the oven to 200 degrees C (390 degrees F).
Wash and peel (if you have a fussy eater who won’t eat the skin of course) the potatoes and cut them into wedges and place in a bowl.
In a separate bowl, whisk together the oil, salt and chat masala.
Add the oil mixture to the potatoes and mix well.
If you have time let the potatoes sit in the spicy oil for half an hour.
Tip the potatoes on a baking tray and bake for 25 -30 minutes or until golden brown and cooked through. Rotate them half way through to get them golden on both sides.
Once out of the oven add the coriander leaves and mix well.
Serve hot with coriander mint mayo.