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Ingredients

  • 6-8 large, cut into chip shapes or long, slim wedges potatoes
  • 2 tbsp sunflower oil
  • 1 tbsp sesame oil
  • 2 tbsp (Sharwoods is good or chinese 5 spice can be used as an alternative) thai 7 spice seasoning
  • 1/4 tsp ground turmeric
  • 2 tsp garam masala
  • 1/2 tsp chilli powder
  • to serve   sweet chilli dipping sauce
  • ready made raita or mango/fruit chutney, to serve

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/Gas 6. Toss half the wedges in 1 tbsp sunflower oil and sesame oil, Thai 7 spice seasoning and a pinch of salt. Put onto 1 or 2 baking sheets and bake for about 40-45 minutes until crisp and cooked through, turning a couple of times. Serve in a cone with a bowl of sweet chilli dipping sauce.

  • STEP 2

    Toss the remaining wedges in the rest of the sunflower oil, the turmeric, garam masala and chilli powder and a good pinch of salt. Put onto 1 or 2 baking sheets and bake for about 40-45 minutes until crisp, turning a couple of times. Serve in a cone with raita or mango chutney to dip.

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