Potato wedges with a simple Indian chutney

Name: Potato wedges with a simple Indian chutney
Yield: 4
Ingredients: 6 large Floury potatoes (Main); ¼ cup Oil; 2 tsp Cumin seeds, lightly crushed; 2 tsp Coriander seeds, lightly crushed; 1 tsp Paprika; 1 Tbsp Sesame oil; 1 tsp Mustard seeds; 2 Garlic cloves, finely chopped; 1 tsp Fresh ginger, finely grated; 1 Red chilli, deseeded and finely chopped; ½ tsp Ground cardamom; ¼ tsp Ground cinnamon; 3 Tbsp Soft brown sugar; ½ tsp Salt; 2 Tbsp Tamarind paste, concentrated; 1 can Tomatoes, 400g, roughly chopped, in juice (Main)

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

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Potato wedges make great finger food at a party where you are wanting food that is a little more substantial. You could add 2-3 Tbsp flour in with the spices when tossing potato wedges before baking to help get a crisp coating.

For the potatoes

6 large	Floury potatoes (Main)
¼ cup	Oil
2 tsp	Cumin seeds, lightly crushed
2 tsp	Coriander seeds, lightly crushed
1 tsp	Paprika

For the chutney

1 Tbsp	Sesame oil
1 tsp	Mustard seeds
2	Garlic cloves, finely chopped
1 tsp	Fresh ginger, finely grated
1	Red chilli, deseeded and finely chopped
½ tsp	Ground cardamom
¼ tsp	Ground cinnamon
3 Tbsp	Soft brown sugar
½ tsp	Salt
2 Tbsp	Tamarind paste, concentrated
1 can	Tomatoes, 400g, roughly chopped, in juice (Main)

Directions

Make the chutney: Place the oil in a medium-sized heavy-based saucepan over medium-high heat. When hot, add the mustard seeds and cook for 30 seconds (you should hear them popping a little). Remove from the heat and stir in the garlic, ginger, chilli, spices, sugar and salt. Lower the heat and cook for about 1 minute, stirring continuously. Add the tamarind and tomatoes. Simmer gently for about 10 minutes until thick, stirring from time to time. Remove from the heat and set aside. This chutney will keep, covered, for at least a week in the fridge.
For the wedges, heat the oven to 190C. Peel or scrub the potatoes and cut lengthwise into evenly sized wedges, 8-10cm long and 4cm thick.
Blanch the potato wedges in boiling salted water for 2-3 minutes. Drain well and pat dry with kitchen paper. Place in a bowl and drizzle over the oil and spices. Season with salt and freshly ground black pepper and toss well to coat each potato wedge.
Tip out on to a large shallow roasting tray, lined with baking paper, in a single layer. Place in the oven and roast for 30 minutes until golden brown and cooked through, shaking the oven tray of potatoes from time to time.
Serve the potato wedges hot with a bowl ofIndian chutney.