Chaat masala roast potatoes

Simple Too, p. 40

In the quest for new ways to roast potatoes, here it’s the Indian spice mix chaat masala that does much of the work. Blends for the mix vary, but black salt and amchur – mango powder – are staple ingredients. Savoury and sour, spicy and funky: it’s the secret behind many street corner snacks in India, and also the reason why a tray of these potatoes won’t last long. It’s available in well-stocked shops and online, but if you can’t get any, use a gunpowder spice mix or curry powder instead. Serve these as a side or snack, either as they are or with a bit of mango chutney and green salsa (p. 286).