CHUNKY MASALA POTATOES

Potato wedges sprinkled with sea salt, chilli flakes and peppercorns and baked.
Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS Potatoes  6 large Olive oil  2 tablespoons Cumin seeds 1/2 teaspoon Sea salt  to taste Black peppercorns 6-8 Red chilli flakes  1 teaspoon Lemon juice 1 tablespoon

METHOD
Parboil potatoes for two minutes in five cups of water. Drain, cool and cut into thick wedges. Preheat oven to 200?C. Grease a baking tray with half tablespoon of olive oil. Lightly roast cumin seeds on a griddle. Take sea salt, roasted cumin seeds, peppercorns and red chilli flakes in a mortar and crush coarsely with a pestle. Take potato wedges in a bowl and sprinkle three fourths of the crushed masala over them, add remaining olive oil and mix with a spoon. Spread these potatoes on prepared tray evenly. Put in the preheated oven and bake at 200?C for fifteen minutes till done. Sprinkle with remaining crushed masala and lemon juice and serve hot.