Tiny, tender new potatoes - delicately scented with garlic and flavoured with whole, crushed spices - are roasted to golden perfection. This simple accompaniment can be prepared in next to no time.
1.5 kg (3 1/4 lb) baby new potatoes
6 garlic cloves, peeled and thinly sliced
Fry Light for spraying
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tsp onion seeds
1 tsp dried red chilli flakes
coarse sea salt
chopped coriander leaves to garnish
1. Preheat the oven to 200°C/Gas 6. Wash the potatoes, scrub and pat dry on kitchen paper. Line a large baking sheet with baking parchment and place the potatoes on it, in a single layer.
2. Scatter the garlic slices evenly over the potatoes, then lightly spray them with Fry Light.
3. Lightly crush the coriander and cumin seeds using a pestle and mortar, then mix in the onion seeds and dried chilli flakes. Sprinkle this mixture over the potatoes and season with the sea salt. Bake in the hot oven for 20-25 minutes until tender and golden.
4. Transfer to a warmed, large serving bowl and sprinkle with chopped coriander leaves. Serve immediately.
Tiny new potatoes are ideal for this dish. If you can only find larger ones, cut them in half before roasting.
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