A jar of lime pickle does the work of a whole spice cupboard here. Adding it halfway through stops it burning and lets it glaze the crisp edges.
Serves: 4 as a side · Prep: 10 minutes · Cook: 55 minutes · Contains: milk (yoghurt to serve)
Ingredients
- 1.2kg floury potatoes, such as Maris Piper, peeled and cut into large chunks
- 4 tbsp vegetable oil
- 2 tbsp lime pickle, finely chopped
- 1 tsp cumin seeds
- Flaky sea salt
- A small bunch of coriander, chopped, and natural yoghurt, to serve
Method
- Heat the oven to 200°C fan, 220°C conventional, gas 7. Pour the oil into a large roasting tin and put it in the oven to heat for 10 minutes.
- Boil the potatoes in salted water for 8 to 10 minutes, until the edges soften.
- Drain, leave to steam dry for 2 minutes, then shake in the colander to rough up the edges.
- Carefully tip the potatoes into the hot oil and turn to coat. Roast for 30 minutes.
- Add the lime pickle and cumin seeds and toss well. Roast for another 15 to 20 minutes, until deep golden and crisp.
- Season with flaky salt, scatter over the coriander and serve with yoghurt for dipping.
Tip
Lime pickles vary a lot in heat and salt. Taste yours first and add less salt at the end if it is a strong one.
