Nigella Seed Roasted Potatoes
- Vegan
- Continental
- 35 min
- Serves 4
Crisp roasted potatoes with a nutty, slightly peppery crunch from kalonji seeds.
04 · Spices & Masalas
Method
- 1
Par-boil the potatoes
Boil the potatoes until just tender, about 10 minutes, then drain and let them steam-dry briefly.
- 2
Crush lightly
Roughly crush each potato with the back of a fork to rough up the surface for extra crispness.
- 3
Toss
Toss with olive oil, kalonji seeds, garlic and salt.
- 4
Roast
Spread on a baking tray and roast at 210°C (410°F) for 25 minutes, turning halfway, until crisp and golden.
- 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)
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