- 2lbs baby potatoes
- 0.5 tsp of each cumin seeds, fennel seeds, coriander seeds
- 1 tbsp vegetable oil
- 1 tbsp butter
- 0.5-1 tsp chilli powder
- 0.5 tsp garam masala
- 1 lime, juice only
- 2 tbsp green onions, sliced
- 2 tbsp chopped cilantro/coriander
Boil the unpeeled potatoes until soft for about 12-15 minutes depending on the size.
Meanwhile toast the seeds in a dry pan for 1 minute over medium heat, crush in mortar or spice grinder until fine. Mix with chilli powder and garam masala.
Drain the potatoes and steam dry them, then cut each in half with a large spoon to create rough edges, which will create crispier potato. Toss with 1 tbsp of vegetable oil and season with salt.
Broil/grill for 10 minutes on each side. 20 minutes combined.
Combine melted butter with the spice mixture and the juice of 1 lime and pour over potatoes. Add more salt if needed. Put back in the oven and broil for 3-5 minutes until golden and crispy. Then sprinkle with green onion and cilantro, toss to combine.
Calories: 238kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 46mg | Potassium: 972mg | Fiber: 6g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 50mg | Calcium: 33mg | Iron: 2mg