Ingredients:
8 small potatoes, cut into wedges.
1/2 teaspoon ground turmeric.
2 teaspoons garlic granules.
1/2 teaspoon ground hot paprika.
1/2 teaspoon ground coriander.
1/2 teaspoon ground cumin.
Vegetable oil.
Salt and freshly ground black peppercorns to taste.
Here's how to make them:
Preheat the oven to 200°C.
In the meantime, prepare the potatoes by halving them lengthways, then half them again into chunky wedges. Toss the wedges into a saucepan with plenty of cold water and a pinch of salt.
Par-cook the wedges on high heat until soft enough to pierce with a knife, then drain the water using a colander. Transfer the wedges back to the now-dry saucepan and set aside to cool.
Season with coriander, cumin, turmeric, hot paprika, garlic granules (or powder), freshly ground black peppercorns, salt, and a generous amount of vegetable oil.
Finally, spread the wedges evenly on a baking tray and roast in the oven until golden crisp.
8 small potatoes, cut into wedges.
1/2 teaspoon ground turmeric.
2 teaspoons garlic granules.
1/2 teaspoon ground hot paprika.
1/2 teaspoon ground coriander.
1/2 teaspoon ground cumin.
Vegetable oil.
Salt and freshly ground black peppercorns to taste.
Here's how to make them:
Preheat the oven to 200°C.
In the meantime, prepare the potatoes by halving them lengthways, then half them again into chunky wedges. Toss the wedges into a saucepan with plenty of cold water and a pinch of salt.
Par-cook the wedges on high heat until soft enough to pierce with a knife, then drain the water using a colander. Transfer the wedges back to the now-dry saucepan and set aside to cool.
Season with coriander, cumin, turmeric, hot paprika, garlic granules (or powder), freshly ground black peppercorns, salt, and a generous amount of vegetable oil.
Finally, spread the wedges evenly on a baking tray and roast in the oven until golden crisp.
