Tandoori Marsala Roast Potatoes

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 60

Ingredients

800g Peeled, halved, and blanched Scotty Brand Kestrel Potatoes
30g Sunflower Oil
10g Potato Starch
10g Tandoori Marsala SPICE POTS Seasoning
Coriander leaves to garnish (Optional)

METHOD

  1. Peel and halve the potatoes, put in a steep sided pan of cold lightly salted water, bring to the boil, turn down and simmer for 10-15 mins.

  2. Pre heat oven to 180oC Fan, 200oC Non-Fan, Gas Mark 6 or air fryer.

  3. Drain the potatoes in a colander and carefully toss until the edges are fluffy, add to a suitable steep sided bowl, sprinkle in the oil, and toss the potatoes until coated, mix the starch and Tandoori Marsala SPICE POTS Seasoning together, sprinkle over the potatoes and toss until evenly coated.

  4. Place the potatoes onto a pre-heated non-stick tray, cook on the middle shelf for 45-50 mins or until golden and crispy, turn 2-3 times during cooking to achieve an all over colour. Remove from the oven and garnish with Fresh Coriander and Black Onion Seeds (Optional). (Or cook in air fryer).

BACK TO RECIPES

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