Spit Basket Bombay Potatoes
Spiced potatoes tumbled in the LetzQ Spit Basket until crisp on every side.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Par-boil the potato chunks in salted water until just tender at the edges but still firm in the middle.
- Drain and leave to steam dry, then shake in the colander to rough up the edges. Those rough edges are what crisp up.
- Toss the potatoes with the oil, turmeric, cumin, Kashmiri chilli powder, garam masala, garlic, ginger, grated and salt until evenly coated.
- Set up the Egg for a direct cook at 200°C.
- Load the potatoes into the basket on the rotisserie and place in the Egg. Cook until the potatoes are golden and crisp all over.
- Meanwhile, heat the oil in a small pan and fry the mustard seeds and cumin seeds until the mustard seeds pop.
- Tip the potatoes into a bowl. Pour over the tempered seeds, then add some fresh coriander and lemon juice. Give them a good zhuzh to coat all the potato chunks.
Doing this in a pan stops the seeds falling through the basket.
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