This is another one of those dishes that is very brown and not so pretty, but has fairly unusual, and of course delicious flavours!
It’s not a looker, I’ll certainly admit that… but the potatoes, soft in the middle and crunchy, spicy and savoury on the outside, are really really good.
We ate them as part of a vaguely Mexican meal, and they went beautifully with tomato salsa, avocado and corn tortillas.
Plus, this recipe is another fun thing to do with carob powder!
4 smallish potatoes
1/2 tsp coriander seed
1/2 tsp cumin seed
1/2 tsp carob powder
2 tbsp cashew nuts
1/2 tsp tomato powder, or 1 tsp tomato puree
1 tsp dried ramsons or 1/4 tsp garlic powder
1/4 tsp salt
2 tbsp oil
Preheat the oven to 200 degrees c.
Prick the potatoes with a fork and cook them in the microwave or a pan of water for around 5 minutes until almost cooked through.
Slice into wedges.
While the potatoes are cooking, toast the coriander seed and cumin seed in a dry pan until fragrant – just a minute or two.
Grind the coriander and cumin, carob powder, cashew nuts, tomato powder, ramsons and salt together in an electric grinder or pestle and mortar. If you’re using tomato puree don’t add it to the spice mix, it goes in at the next stage.
Mix the potatoes with the oil (and tomato puree if using), and then sprinkle over the spice mix.
Turn the potatoes over carefully to coat.
Roast for around 25 minutes until they’re lovely and crunchy on the outside.
By A. and E.