River Cottage Veg: 200 Inspired Vegetable Recipes by unknow

Author:unknow
Language: eng
Format: epub
Tags: Cooking
ISBN: 9781607744733
Google: WSzCVyYFipAC
Publisher: Ten Speed Press
Published: 2013-04-28T23:00:00+00:00

Preheat the oven to 400°F / 200°C. Give the potatoes a good scrub (you don’t need to peel them), then cut into thick batons. Put them into a saucepan and cover with cold water. Bring to a rolling boil and boil for 1 minute, then immediately drain well.

Meanwhile, for the spice mix, crush the cumin, fennel, coriander, and caraway seeds, if using, with the black peppercorns to a powder, using a mortar and pestle. Combine with the paprika, cayenne, and salt.

Pour the oil in a large, shallow roasting pan and put into the oven for 5 minutes to heat up.

Set aside about 1 heaped teaspoon of the spice mix. Add the rest to the drained potatoes and toss together. Take the hot roasting pan from the oven, add the spiced potatoes, and turn to coat in the oil. Roast for 35 to 45 minutes, giving a stir halfway through, until golden and crisp.

Meanwhile, for the dip, stir the remaining spice mix into the yogurt along with the crushed garlic. Transfer to a serving bowl and sprinkle with a pinch of cayenne.

Taste one of the fries and sprinkle with a little more salt if needed, then serve them hot, with the cool yogurt dip.

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