Batatas com cúrcuma rápidas e fáceis

Ingredientes

• 2.2 lb Russet potatoes
• 1 teaspoon turmeric powder
• 1/2 teaspoon Garam Masala powder
• 3 twists black pepper
• olive oil
• 1 teaspoon salt (or to taste- remember to only add this AFTER the potatoes are cooked!)
• 1 teaspoon Chili powder (Optional, or to taste, if you like spicy food!)
• 1/2 teaspoon Garlic powder (Optional, or to taste)

Modo de preparo

1. 1

   Pre-heat your oven to 400F/ 204C/ 184C fan.

2. 2

   Cut your potatoes into 1-inch cubes and mess them up a bit with a fork. (Rougher skin = crispier potatoes)

3. 3

   Add the turmeric and garam masala powder to the olive oil, mix well, then pour it over the potatoes.

4. 4

   Add the black pepper onto the potatoes. Remember not to salt before roasting!

5. 5

   Use your hands and give everything a good rub till it's all nice, golden and evenly coated. As mentioned, don't worry about roughing them up! We want rough surfaces! Tip: If you don't want to dirty your hands, add the potatoes, oil and spices (no salt) to a ziplock bag, seal, and mix it up there!

6. 6

   Bake the potatoes. Ideally, carefully shake them up in the middle of baking (they're hot!) but, I confess, I don't and my potatoes come out fine!

7. 7

   Once crisp and cooked (when they can be easily pierced with a fork), remove from the oven and salt. This will take about 30 minutes.