Inspired by a Bombay potato recipe I learned that most roast potatoes in India are always tossed in turmeric and spices and often served with a fresh tomato chutney, theses did not disappoint.  The key with turmeric is not to over use this spice, it’s a flavour you want in the back ground, use too much and it has strong pungent dominate flavour.

Cooking time 40 minutes


(serves 4)

1 kg King Edward potatoes peeled and quartered

50ml olive oil

1 tsp turmeric

1/2 tsp garam masala

1 pinch sea salt

1 pinch black pepper

2 tbs fresh chopped coriander 

Tomato Chutney

2 skinned and deseed tomatoes finely chopped

1/2 tsp yellow mustard seeds

1/2 shallot finely sliced

1 clove garlic finely sliced

1/2 tsp curry powder

1 pinch sea salt

First make the tomato chutney, mix all the ingredients together and set aside.

Pre heat your oven too 200 C / 392 F, bring a deep pan of water to a rolling simmer, add a pinch of salt and the potatoes, simmer for 10-15 minutes until almost fork tender but with some resistance.  Drain and leave to steam dry for 5 minutes, season with salt and pepper.  In a roasting tin place the olive oil, turmeric and garam masala, toss the potatoes in the oil and place in the oven for 30 minutes at 200 C.

After 30 minutes turn the potatoes and reduce the oven temperature to 180 C /  356F, sprinkle over the tomato chutney and cook for a further 10 minutes until the potatoes are crispy.  Toss to serve and sprinkle over the coriander, that’s it.

These are great as a side dish and also great with a lemon yogurt dip too.

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