Page title and description
Bombay spiced roast new potatoes
Bombay spiced roast new potatoes
A classic spiced potato dish, good for al fresco eating. They're moreish, and can be eaten hot and cold. A dollop of yoghurt doesn't go amiss.
Ingredients
- 1kg new potatoes, scrubbed clean, larger ones halved or quartered
- oil for roasting
- 4 tomatoes, roughly chopped
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin seeds, toasted and crushed (or use ready-ground)
- ¼-½ tsp chilli flakes, to your taste for heat
- 1 red onion, diced, or half a bunch of spring onions, sliced
- 1 bunch of coriander, leaves chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
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Step 1
Preheat your oven to 200°C/Gas 6. Toss the potatoes with a little oil and season. Roast for 25 mins.
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Step 2
Toss with the tomatoes and all the spices. Mix well, return to the oven and roast for a further 15 mins or so, until tender.
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Step 3
Before serving, scatter over the onions and coriander and check the seasoning.
