Bombay potatoes



1 lb (450 g) white potatoes


1 tsp salt


2 tsp turmeric


3 Tbsp oil


¼ cup fresh parsley, finely chopped


4 Tbsp sweet chilli sauce






Scrub potatoes, leaving skins on. Cut into 1 inch cubes. Put in a roasting dish and add turmeric, salt and oil. Mix well and bake 40 minutes at 350oF (180oC), stirring half-way through.


In a large mixing bowl, combine half the parsley and half the chilli sauce. Add the baked potatoes and mix well.


Place in a serving dish, drizzle the remaining sauce over the top of the potatoes and sprinkle the rest of the parsley over the top.


Makes 5 cups.


From: The Revive Café Cookbook series by Jeremy Dixon

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