anardana potatoes

  • 2 medium sized potatoes, good for roasting - we used Maris Pipers
  • Organic butter
  • Extra virgin olive oil
  • Maldon Sea Salt
  • 3 dried red chillies
  • 1tsp ground cumin
  • 1.5 tsp ground turmeric
  • 1tsp ground coriander
  • 1tsp dried & ground pomegranate seeds (Anardana) - you can find this spice in most Indian produce shops
  1. Chop potatoes into rough chunks, keeping skins on. Boil with a generous pinch of salt until soft and tender, drain and allow to cool. 
  2. Heat a glug of olive oil and a knob of butter for extra flavour, and fry the dried red chillies. Allow their skins to blister and in the heat. 
  3. Add the potatoes and fry until crispy. Keep tossing in the pan to ensure all sides are brown.
  4. Sprinkle over the sea salt, cumin, coriander and turmeric and ensure the spices have coated the potatoes, cook for a couple of minutes
  5. Add the dried pomegranate, toss and cook for a further 2 minutes.
  6. Serve hot, with a dollop of thick organic yoghurt. 


DEVIs London