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Masala Wedges

By Katharina Lindacher

Masala wedges

Ingredients for 4 servings (as a side dish):

  • 1.5kg potatoes, peeled, washed and cut into 2cm cubes
  • 1 tbsp coarse sea salt
  • 1 tsp turmeric
  • olive oil
  • 1 onion, finely diced
  • 1 tbsp garam masala
  • 1 tsp brown mustard seeds
  • Spring onions, cut into rings

And so it goes:

  • Place the prepared potatoes in a pot with salt and turmeric and cover with cold water. Bring to the boil and cook for 6 to 8 minutes. Drain the cooking water and let the potatoes cool.
  • Pour olive oil over the potatoes in the pot, add the onions and spices. Close the pot with the lid and shake the potatoes briefly and vigorously several times. This roughens the surface, making them crispier in the oven.
  • Preheat the oven to 200°C and grease a baking tray with a little olive oil. Spread the seasoned potatoes generously on the baking tray and roast in the oven on the middle rack for 30 minutes until golden brown. Top with the spring onions and coarse sea salt.