Ingredients
- Heat the oven to 200C. Boil the potatoes in salted water for 15 mins until tender, then drain and steam dry.
- Tip into a bowl with the oil, cumin seeds and 2 tbsp Raju Pickled Lime & Birdseye Chilli. Toss well with your hands until coated.
- Spread on a baking tray and press each potato flat with the back of a spoon. Roast for 20 mins until crisp.
- Finish with a final dollop and coriander.
