Easy Bombay Potatoes

Sides

Source:

Ingredients

8 to 10 medium potatoes, peeled & cut into small chunks I used Maris Piper

½ tsp sea salt

1 tsp turmeric

2 to 4 tbsp rapeseed oil or vegetable oil

1 onion, diced

2 tsp black mustard seeds

2 tsp curry powder or paste or garam masala I used Pataks Madras paste

Directions

Preheat your oven to 200°C / Gas Mark 6 / 390°F

Place the potatoes in a large saucepan and cover with water.

Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.

Drain your potatoes and toss them with the remaining ingredients. Make sure all the potatoes are well coated.

Place onto a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy. Turning halfway through cooking time.

Notes

Variations:

Add 1 teaspoon of chilli flakes to the spices for an extra kick of heat.

Add a few cherry tomatoes to the cooked potatoes before coating with oil and spices.

Use leftover boiled or roasted potatoes. Follow the recipe from Step 4 and add 1 teaspoon of turmeric. Cook for 20 to 25 minutes.