SPICED FRIED POTATOES

---

You may have a little spice mix left over, but it’s delicious sprinkled on anything from sliced tomatoes to boiled eggs. The yoghurt provides a refreshing and cool contrast to the hot, spicy potatoes. Great as a snack or side.

SERVES FOUR

PREP & COOK: 25 MINS

1kg (2¼lb) floury potatoes such as King Edward or Maris Piper, peeled and cut into 2–3cm (¾–1¼in) chunks

vegetable oil, for frying

table salt

For the spice mix:

1 tbsp green cardamom pods, seeds removed and shells discarded

1 tsp fennel seeds

1½ tsp coriander seeds, toasted

½ tsp whole cloves

4cm (1½in) cinnamon stick

1 tsp mustard seeds

¼ tsp turmeric

a pinch of chilli powder

sea salt

To serve:

yoghurt

Grind the spices together in a spice grinder, or bash them in a pestle and mortar, until you have a fine powder. Pass through a sieve to remove any large bits if necessary.

Put the potatoes in a pan of salted water and bring to the boil. Reduce the heat to a simmer and cook for 8–10 minutes, or until tender. Drain in a colander, then place the colander over the hot pan to allow the potatoes to steam-dry.

Half-fill a large, heavy-based pan with oil and place over a medium heat. Test the heat of the oil with a chunk of bread; when the bread sizzles and gently turns golden in 30 seconds, the oil’s hot enough. Carefully lower the potatoes into the oil and fry for 3–4 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Season the potatoes with salt and scatter generously with the spice mix. Serve with a good dollop of yoghurt on the side to dip the potatoes into.