Crispy Gunpowder Potatoes
Prep time
10
minutesCooking time
30
minutesIngredients
20-25 baby potatoes (alternatively you could also use 5-6 medium sized potatoes)
1/4 olive oil/sesame oil
4 tbsp ghee
4 tbsp gunpowder (podi)
1 tsp salt
5-6 pods of whole garlic
Coriander leaves for garnishing
Directions
- Preheat the oven to 200°C.
- Start by thoroughly washing the potatoes as we won’t be peeling the skin. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart.
- Once washed and cut, add them to a baking/roasting pan along with the olive oil, garlic and salt. Using your hands mix the potatoes making sure all are well coated.
- Roast for 15 minutes, turn the pan, add 2 tbsp of ghee, mix well and roast again for 15 minutes.
- In a small bowl, mix together the 2 tbsp of ghee and 3 tbsp of podi. Brush over the potatoes and into the slits and roast again for 5 minutes. The potatoes should be crispy around the edges with crinkled skin and cooked on the inside.
- Garnish with coriander leaves and remaining 2 tbsp of podi. Enjoy!
