Crispy Tandoori Potatoes
Ingredients
- 2 potatoes cut in cubes
- 1 sweet potato cut in cubes
- Aquafaba from one can of chickpeas
- 3/4 cup polenta
- 2 tablespoons tandoori masala
- salt to taste
- 1/2 cup olive oil
Preparation
Preheat oven to 220°C.
Mix together polenta, tandoori masala and salt in a bowl.
Place aquafaba in another bowl.
Dip potatoes, one piece at a time in aquafaba, then coat with the polenta mix and transfer into a plate.
When oven is hot pour olive oil in a baking dish and place in oven for 5-7 minutes till hot.
Take the baking dish out of the oven and transfer potatoes into the hot oil. Return to the oven and bake for 45 minutes turning halfway.
