Bombay Potatoes

These easy potatoes are perfect with a curry or a lovely way to spice up your Sunday roast. 

Bombay Potatoes

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2 bags of mini potatoes

1/2 teaspoon salt

2 - 4 tablespoons grape seed oil

2 teaspoon black mustard seed
1 teaspoon turmeric

2 tablespoons curry paste 

1 onion, diced

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper. 

Place the potatoes in a large stockpot and cover with water. Add the salt before the potatoes come to the boil. Simmer potatoes until just tender... approximately 5 to 7 minutes. 

Drain the potatoes. Allow to cool enough to touch and may be cut in half. Place potato halves in a large mixing bowl. Add the diced onion to the bowl. Set aside.  

In a small bowl, mix together the oil, black mustard seed, turmeric and curry paste. Drizzle the curry oil mixture over the potatoes and onions and gently toss to coat. Ensuring all the potatoes are well coated.

Turn out onto the prepared baking tray and pop in the oven for 30 to 40 minutes until nicely brown and crispy. 

Notes: If using leftover boiled or roasted potatoes, toss the leftover potatoes in a mixture of turmeric, curry paste, onions, oil and black mustard seeds before popping in the oven for approximately 20 to 30 minutes. Unfortunately, I could not find black mustard seeds therefore I used nigella seeds instead.
If you are using peeled potatoes you can add the turmeric to the boiling water with the potatoes.       

Hope everyone had a lovely weekend! - JD