I was flipping through Nigella’s Kitchen, and I saw that it’s been a good long while since I’ve made my favorites from her collection. I’m usually inspired by her recipes and while I’ve made her Indian Roasted Potatoes in their original state before, I’ve decided to take my own spin on her classic.
- 2 lbs yellow potatoes (washed and cut into cubes)
- 2 tbsp olive oils
- 2 tsp nigella seeds
- 2 tsp mustard seeds
- 1 tsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp ground cumin
- 1 tsp curry powder
- half a garlic head
- 1 lime
- 1 medium leek
Line a 13 x 9 inch pan with foil, and preheat oven to 400 degrees.
Take a simple ziplock bag and add the oil and spices.
Add the potatoes to the bag. Close the bag and shake and roll it around to coat all of the potatoes in the aromatic mixture. Dump the whole thing onto the roasting dish you’ve prepared along with the garlic (you can bruise the garlic, or leave it whole with skins intact, regardless, it’ll be delicious), season with salt to taste, and place into the oven for about 50 minutes.
If you’ve never worked with leeks before, they’re the easiest way to get an onion flavor into the dish, with great green color, and no stinging juices in the air. First, you take off about 1/2 the white roots, leaving the rest of the white part in-tact. Then you cut off the bulk of the green, tough, and dry bits. You should be left with about 4-5 inches of greenery. You take the first layer and chuck in the garbage.
Leeks are dirty because they grown in the ground, don’t worry, just have the faucet ready as you strip each layer down and rinse it at you go. Then you line them up and cut into 1/4 inch rings.
Place the leeks in a bowl with the juice of one lime and let marinade till the potatoes are ready.
When it’s time to take the potatoes out stir in the leeks and leave in oven with the temperature off for 10 minutes. Stir once more before serving!
For Dessert I made my lovely Blondies (also from Nigella’s Kitchen, and which I’ve already blogged about in previous months).