Recipes

Chilli, coconut masala potatoes

Chilli, coconut masala potatoes. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat May 14 2022 - 05:00
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 45 mins
Ingredients
  • 1kg baby potatoes
  • 2tbs toasted sesame oil
  • Salt
  • Pepper
  • Ginger, thumb-sized piece, peeled and shredded
  • 2tsp garam masala
  • 3 mixed chillies, halved lengthways and deseeded
  • 1 tin of full-fat coconut milk
  • 1tbs sesame seeds

1 Set the oven to 185 degrees.

2 Wash and slice the large potatoes into three, the small ones into two. Put them in a casserole or small roasting tray, toss them in the sesame oil, salt and pepper and bake for 20 minutes.

3 Remove from the oven, then add the ginger, garam masala and chillies and pour the coconut milk over the top.

4 Scatter the sesame seeds on top and bake for a further 20 minutes until the potatoes are soft and golden.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

LATEST STORIES