Roast potatoes…. injun style.
INGREDIENTS
8 floury potatoes
1 red onion
2 cloves of garlic
2 cloves
1½ teaspoons of chilli powder
½ teaspoon dried cumin
3½ tablespoons olive oil
DO IT
1. Wash the potatoes (but don’t peel them), halve or cut into quarters and boil in salted water for 10 minutes.
2. Place the oil in a roasting pan and heat it in the oven at 200 degrees F.
3. Drain the potatoes when they’re boiled, then pop them back in the saucepan, replace the lid and rattle the potatoes around inside to roughen up the edges.
4 Place the potatoes in the roasting dish and baste using the oil.
5. Peel the onion and garlic, halve the onion and add both onion and garlic to the roasting pan along with the chili powder, cloves and cumin. Stir the contents one last time and replace in the oven.
6. Cook between 1 and 1½ hours, turning the potatoes over and stirring the oil 2 or 3 times during the cooking.
Serve with meat or fake meat, mashed swede, etc. of your choice. Or leave them to chill and snack on them alone the next day, which is, of course, the cool way to eat um.
