Indian oven chips

Spice up potato wedges with turmeric, ginger, garlic and fennel seeds for an Indian-inspired side dish – perfect to share with friends

  • Prep:10 mins
    Cook:55 mins
    plus overnight chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 140
  • fat 4g
  • saturates 1g
  • carbs 21g
  • sugars 1g
  • fibre 2g
  • protein 3g
  • salt 0g


  • 1kg floury potatoes such as Maris Piper, peeled and cut into chunky chips
  • ½ tsp turmeric
  • 3 tbsp sunflower oil
  • thumb-sized piece of ginger, peeled and chopped, or finely grated into a paste
  • 3 garlic cloves, peeled and chopped, or finely grated into a paste
  • 1 tsp fennel seeds
  • generous pinch of cayenne pepper


The crispiest chips

For super-crisp oven chips or wedges, boil them the day before, then roast from chilled. This means there’s no steam or moisture from the just-boiled potatoes to counteract the crisping process. 

Want to get ahead?

These chips can be boiled up to 2 days ahead and chilled until you are ready to roast them.


  1. The day before you plan to eat them, tip the potatoes into a pan of cold water and add the turmeric and pinch of salt. Bring to the boil, and simmer gently for 2-3 mins until just cooked. Drain, leave to cool, then chill overnight if you can.

  2. Heat oven to 200C/180C fan/gas 6. Drizzle 1 tbsp of the oil in a shallow roasting tin (preferably non-stick), and place in the oven. Pour the rest of the oil into a large bowl and add the ginger, garlic, fennel seeds and cayenne pepper. Tip the cold chips into the bowl and gently toss with your fingers until evenly coated. Remove the tray from the oven and scatter over the chips. Use a spatula to coat the chips in the hot oil, then lay them out in a single layer and roast for 30 mins. Use the spatula to turn, then return to the oven for 15 mins until crisp and golden.

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