Potato wedges with a simple Indian chutney
Photo by Tam West
Potato wedges make great finger food at a party where you are wanting food that is a little more substantial. You could add 2-3 Tbsp flour in with the spices when tossing potato wedges before baking to help get a crisp coating.
For the potatoes
|6 large||Floury potatoes|
|2 tsp||Cumin seeds, lightly crushed|
|2 tsp||Coriander seeds, lightly crushed|
For the chutney
|1 Tbsp||Sesame oil|
|1 tsp||Mustard seeds|
|2||Garlic cloves, finely chopped|
|1 tsp||Fresh ginger, finely grated|
|1||Red chilli, deseeded and finely chopped|
|½ tsp||Ground cardamom|
|¼ tsp||Ground cinnamon|
|3 Tbsp||Soft brown sugar|
|2 Tbsp||Tamarind paste, concentrated|
|1 can||Tomatoes, 400g, roughly chopped, in juice|
- Make the chutney: Place the oil in a medium-sized heavy-based saucepan over medium-high heat. When hot, add the mustard seeds and cook for 30 seconds (you should hear them popping a little). Remove from the heat and stir in the garlic, ginger, chilli, spices, sugar and salt. Lower the heat and cook for about 1 minute, stirring continuously. Add the tamarind and tomatoes. Simmer gently for about 10 minutes until thick, stirring from time to time. Remove from the heat and set aside. This chutney will keep, covered, for at least a week in the fridge.
- For the wedges, heat the oven to 190C. Peel or scrub the potatoes and cut lengthwise into evenly sized wedges, 8-10cm long and 4cm thick.
- Blanch the potato wedges in boiling salted water for 2-3 minutes. Drain well and pat dry with kitchen paper. Place in a bowl and drizzle over the oil and spices. Season with salt and freshly ground black pepper and toss well to coat each potato wedge.
- Tip out on to a large shallow roasting tray, lined with baking paper, in a single layer. Place in the oven and roast for 30 minutes until golden brown and cooked through, shaking the oven tray of potatoes from time to time.
- Serve the potato wedges hot with a bowl of Indian chutney.
More potato recipes from Kathy