• Clare McElhatton

Spiced Turmeric Roast Potatoes

Serves 2

· 2 medium potatoes

· 1 tsp turmeric

· Salt

· Cumin seeds

· Chilli flakes

· Brown mustard seeds

· Curry leaves (fresh or frozen are best, but dried work too)

· Black pepper

· 2 large tomatoes (optional)

· Vegetable or rapeseed oil

1. Peel the potatoes and cut into 3-4 pieces

2. Pre-heat the oven to 220°C

3. Place in a pan of cold water with a pinch of salt and 1tsp of turmeric. Bring to the boil and simmer until the potatoes just start to soften (but aren’t completely mushy or soft). About 10-15minutes

4. Drain the potatoes. Add the drained potatoes to a bowl and drizzle with vegetable or rapeseed oil. Mix to cover the potatoes with oil. Season with salt and pepper

5. Add the potatoes to a baking tray (lining with parchment is a good idea for this one, but it’s not necessary)

6. Roast the potatoes for 30-40 minutes (check after 20minutes) until crispy and golden

7. To the roasted potatoes, add 1tsp cumin seed, 1tsp of brown mustard seed, ½ tsp of chilli flakes (or more if you like) and a handful of curry leaves. Mix into the potatoes and roast for 3 minutes in the oven.

8. Meanwhile, slice the tomatoes. They can be deseeded- use the seeds for dressings or gazpacho. Or leave the seeds in. Add a little salt and pepper to the tomatoes.

9. After the 3 minutes, add the tomatoes to the potatoes, mix and roast for a further 3-5 minutes until the tomatoes warm and soft. Then serve!

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