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Bombay potatoes

Ingredients

 

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

 

 

 

Directions:

 

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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