Sunday, 12 June 2011



·         450 gm small new potatoes
·         oil to fry
·         ½ teaspoon black pepper
·         ½ teaspoon ground nutmeg
·         ¼ teaspoon ground cinnamon
·         ¼ chilli powder
·         ½ teaspoon ground cumin
·         ½ ground cloves
·         Salt to taste


·         Wash the new potatoes thoroughly. Parboil in their skins. Halve any large potatoes.
·         Fry the spices in (30-ml) oil over a low flame, until the aromas are relesed.
·         Add the potatoes and coat them with the spices in the frying pan. Salt to taste.
·         Fry the potatoes for 8-10 minutes (test with a fork to make sure they are soft inside). The potatoes will have lovely crisp skins.

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