For: Nitra Kalonji (Nigella)

Nigella Seed Roasted Potatoes

  • Vegan
  • Continental
  • ⏱ 35 min
  • Serves 4

Crisp roasted potatoes with a nutty, slightly peppery crunch from kalonji seeds.

View product →
04 · Spices & Masalas

Method

  1. 1

    Par-boil the potatoes

    Boil the potatoes until just tender, about 10 minutes, then drain and let them steam-dry briefly.

  2. 2

    Crush lightly

    Roughly crush each potato with the back of a fork to rough up the surface for extra crispness.

  3. 3

    Toss

    Toss with olive oil, kalonji seeds, garlic and salt.

  4. 4

    Roast

    Spread on a baking tray and roast at 210°C (410°F) for 25 minutes, turning halfway, until crisp and golden.

  5. 5

    Serve

    Serve hot as a side.

Nitra tip

Kalonji seeds have a mild bitterness reminiscent of black pepper and oregano — they pair especially well with potatoes and roasted vegetables.

More recipes with Nitra Kalonji (Nigella)

Vegetarian · 40 min (+ prove)Kalonji NaanNitra Kalonji (Nigella)

More from Spices & Masalas

Vegan · 5 minAfter-Meal Fennel & Mint After-Meal MixNitra Fennel Seed (Sonf)Vegan · 10 minAfter-Meal Shajeera TeaNitra ShajeeraVegan · 25 minAjwain ParathaNitra Ajwain SeedsVegan · 25 minAjwain-Spiced Fritters (Pakoras)Nitra Ajwain SeedsVegan · 30 minBengali Panch Puran Vegetable CurryNitra Panch PuranVegan · 30 minBlack Cardamom PulaoNitra Black CardamomVegetarian · 25 minBlack Pepper PaneerNitra Black Pepper PowderVegetarian · 10 minCardamom ChaiNitra Green Cardamom

← Back to all recipes