Potato wedges, Indian style

This twist on potato wedges isn't as loopy an idea as you may initially think. It was inspired by a recipe in one of my favourite cooking books, Camellia Panjabi's 50 Great Curries of India. This little book has done more than any other to increase my understanding of Indian cuisine and curries.

Anyway, enough praise for Ms. Panjabi's writings. She has a recipe for potatoes that are briefly boiled in turmeric-infused water and then fried in chilli- and coriander-infused oil. While her method of cooking is the undeniably more authentic way of preparing Indian 'potato wedges', I prefer to roast my potato wedges.

Ingredients:

500 g small potatoes, cut into wedges
4 cloves garlic, crushed
1 tsp chilli powder
1/2 tsp amchoor (mango powder)
1/2 tsp coriander, freshly ground
1/2 tsp garam masala
1/2 tsp hot curry powder
1/2 tsp mustard seeds
1/2 tsp sweet paprika
1/2 tsp turmeric powder
sea salt
oil



Pre-heat oven to 220*C.

Place the potatoes, tumeric and a pinch of sea salt in a saucepan. Add water to cover and bring to boil. Simmer for 7-8 minutes or until potatoes can be easily speared with a skewer.

Meanwhile, prepare the seasoning. Combine all of the spices, plus a little sea salt, in a cup or other small vessel. Lightly oil an oven tray and scatter the crushed garlic cloves over it. When the potatoes are able to be speared with a skewer, take them off the heat and drain. Add the potatoes to the tray. Toss in the oil and spice mix. Roast for 20-25 minutes, turning every so often.