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Roasted chat potatoes with spiced salt
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients:
  • 1.25kg chat (small coliban) potatoes
  • 14.40 gm rock salt
  • 20.00 ml coriander seeds
  • 20.00 ml cumin seeds
  • 2 tsp dried chilli flakes
  • 5.00 gm ground nutmeg
  • 1 tsp cracked black pepper
Instructions:
  • In a large saucepan, add the potatoes and cover with cold water. Bring to a boil over high heat and then simmer over medium-high heat for 10 minutes until the potatoes are just tender. Drain and let cool for 5 minutes.
  • In a mortar and pestle or a small blender, combine the salt, coriander seeds, cumin seeds, and chilli flakes. Crush or blend into a coarse powder. Mix in the nutmeg and pepper until well combined.
  • Heat the spice blend in a large non-stick frying pan over medium heat, stirring constantly, for 3-4 minutes until fragrant. Then, transfer to a bowl and allow it to cool for 5 minutes.
  • Preheat your oven to a toasty 230°C. Halve the potatoes and put them on a big baking tray. Give them a good drizzle of oil and a sprinkle of 50g (1/4 cup) of that lovely spice blend. Mix them up until they're all coated nicely. Roast in the hot oven, giving them a turn every 5 minutes, for about 20 minutes until they're delightfully crispy and tender. Enjoy!

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