An Asian twist in a classic recipe.
4 medium potatoes
4 tsps Olive oil
4 cloves Garlic, sliced
1 Onion, sliced
1 tsp Paprika
1 tsp Ground cumin seeds
½ tsp Chili powder
¼ tsp Salt
1 tblsp butter or margarine, melted
Fresh coriander leaf
- Wash and scrub the potatoes. Preheat the oven to 200 degC. Cut a thin slice from the base of each potato so that they will sit flat on a cutting board. Place a potato on the cutting board and lay a wooden spoon alongside the length of it to stop you from cutting right through to the bottom of the potato. Using a sharp knife, held at right angles to the wooden spoon, thinly slice each potato but do not cut all the way through.
- Make cups from 4 pieces of tinfoil and place slices of garlic and onion in each one. Place a potato in each ‘cup’ and place into the baking tin. Using a pastry brush, brush olive oil over the top of each potato and use the brush to carefully push some of the oil between the slices.
- Bake for around 45 minutes.
- While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well. After 45 minutes, brush the mixture over the potatoes and into the slices. Return the potatoes to the oven and bake for a further 15 minutes or until brown and crispy.
- Garnish with the coriander.
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