Bombay Potatoes

Potatoes for many of us are the ultimate comfort food, so with everything being so crazy and unsure at the moment, I decided to make this spicy potato dish. The potatoes are bursting with delicious warm flavours and work equally well as a side or a fun little canapé. If you can get hold of miniature new potatoes they are perfect for the canapé version, but regular sized new potatoes will work as well for both dishes. Just cut your potatoes into bite size chunks if they are larger than a mouthful. The quantities of the spices below will give a fairly mild taste, just up the quantities according to taste.

Ingredients - serves 2 as a side dish or 6 or 8 as a canapé (depending on size of potatoes)

250g miniature new potatoes

1 tbs olive oil

1 tsp tomato purée

1/4 tsp garam masala

1/4 tsp turmeric

1/2 tsp mustard seeds

1/2 tsp ground cumin

1/4 tsp sesame chilli flakes

Salt and pepper

Greek yoghurt for dipping

Method

Heat oven to 200°c


Scrub the potatoes and dry them.

Roll the potatoes in 1/2 tbsp olive oil and season well. Place them on a baking tray and cook for 20 minutes.

Add the tomato purée to the potatoes, followed by the remaining 1/2 tbsp olive oil and the spices. Make sure all the potatoes are well covered. Cool until ready to cook if making ahead or cook immediately at 190°c for another 20 minutes. Test they are perfectly soft and serve with a small dish of Greek yoghurt for dipping.



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