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Indian Hasselback Potatoes

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Indian Hasselback Potatoes

Hasselback potatoes look far more complicated to make than they actually are. These Indian spiced potatoes will dazzle diners when served either as a party nibble or as a side alongside a main meal. Top with our Gunpowder Hot Garlic Pickle for the ultimate spicy feast.

Ingredients
  

Ingredients (Serves 4)

  • 12 new potatoes 50-60g each
  • 2 tbsp Vegetable oil
  • 1/2 tsp Minced ginger
  • 1 Garlic clove
  • 1/4 tsp Turmeric
  • 1/2 tsp Garam masala
  • 1/2 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp Salt
  • 1/8 tsp Black pepper
  • 15 g Butter cut into cubes

Instructions
 

Instructions

  • Preheat the oven to 200C/ 400F/ GM 6 and line a roasting tin with baking parchment
  • Prepare the potatoes: place one potato onto a dessert spoon and, using a sharp knife, make vertical slits down into the potato. When your knife touches the edge of the spoon you’ve cut far enough. Aim to make the slits of uniform width apart with around 2-3mm between each one. Cut all of the potatoes in this way then lay then all in the roasting tin
  • Put the oil into a small bowl or jug with all of the ground spices plus the salt and pepper. Mince the garlic and add to the oil along with the minced ginger. Mix well
  • Spoon the oil over the potatoes, turning and tossing them to ensure they are fully coated
  • Roast for 15 minutes, then use a spoon to drizzle the oil from the bottom of the pan back over the potatoes. Roast for a further 20 minutes
  • Remove from the oven and scatter the cubes of butter into the tin. Give everything a gentle mix, until the butter melts, then spoon the liquid over the potatoes
  • Roast for a further 15-20 minutes until the potatoes feel soft when poked with a sharp knife. Let the potatoes cool for 5 minutes before serving

Notes

Serving Suggestion
These Indian spiced potatoes work magnificently well when topped with our Gunpowder Hot Garlic Pickle and some fresh raita (mix 2 tbsp plain yoghurt with 1 tbsp finely diced cucumber, 1 tbsp shredded mint and some seasoning to taste).
A little fresh coriander sprinkled over the top also adds an enticing splash of colour.
Expert Tips
• You can swap vegetable oil for any other flavourless oil, such as sunflower or groundnut. Olive oil is not ideal for this recipe though, as it is not flavourless.
• If you cannot find Kashmiri chilli powder either grind up whole dried Kashmiri chillies (seeds and stems removed first) in a coffee grinder or use an alternative mild chilli powder.
• The recipe presented above creates a medium spiced potato. Feel free to halve the spices used for a milder outcome.
• Pick evenly sized potatoes to ensure they all cook through at the same time.
• Do test that your potatoes are sufficiently cooked before serving. They should feel soft when poked with a sharp knife. If they still feel woody or just al-dente return them to the oven for a few minutes longer.

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