Oven-cooked Bombay potatoes
These spicy potatoes make a great side dish or starter for an Indian meal, or serve a large portion for a veggie main course.
Ingredients
- 1kg/2lb 4oz potatoes (such as Maris Piper or Mayan Gold), well scrubbed, skin left on
- 2 tbsp vegetable oil or rapeseed oil
- 2 tsp black mustard seeds
- 2 tsp yellow mustard seeds
- 2 tsp cardamom pods
- 2 tsp cumin seeds
- 1 tsp curry powder
- 6 curry leaves
- 2 tbsp runny honey
- salt and freshly ground black pepper
Method
Cook the potatoes in a saucepan of boiling water with a pinch of salt until almost tender. Drain and set aside. Preheat the oven to 200C/180C Fan/Gas 6.
Heat 2 tablespoon oil in a large ovenproof frying pan over a medium heat. Fry the mustard seeds and cardamom pods until the seeds start to pop. Add the potatoes to the pan and gently squash them with the back of a spoon. Fry, turning occasionally, and then add the cumin seeds, curry powder, curry leaves and honey. Season with salt and pepper and stir to combine. Transfer the pan to the oven and roast for about 30 minutes, turning halfway through, until nice and crispy.
