My own spin on roast potatoes to go with your Sunday feast!
Ingredients
4 medium potatoes, peeled and roughly chopped
3 garlic cloves, grated
vegetable/sunflower/rapeseed oil
small handful of fresh curry leaves, roughly chopped
2 green chillies, roughly chopped
salt
½ amchoor powder/dried mango powder
½ garam masala
handful fresh mint leaves
handful fresh coriander
1 small onion, roughly chopped
2 onions thinly sliced
3 green chillies
1 tsp sugar
Juice of 1 lemon
6 tbsp natural yoghurt
Method
– Preheat the oven to 200°C / 180°C with a fan.
– Add the potatoes to a pan and cover in cold water. Bring them to a boil and cook for 5 minutes.
– Add 2 tbsp of oil to a hot pan. Turn off the heat and add the fresh curry leaves, garlic, green chillies, ½ tsp salt, amchoor powder, and garam masala. Mix well.
– Add the softened potatoes. Stir through. Then add to a large baking tray. Place them in the oven and cook for 1 hour. Make sure to turn them over halfway through.
– Add the mint, coriander, a small onion, green chillies, 1 tsp sugar, 1 tsp salt, and lemon juice to a blender. Blitz until smooth. You may want to add 2 tbsp water.
– Add 2 tbsp of oil to a hot pan. Add the thinly sliced onion. Cook for 8-10 minutes until golden.
– Drain the onion through a sieve to remove any excess oil.
– Remove the potatoes from the oven and transfer to a serving bowl.
– In a small bowl, mix the yoghurt with a pinch of salt, sugar, and cumin powder. Drizzle the yoghurt over the potatoes.
– Then, drizzle the chutney over the potatoes. Finally, distribute the fried onions over the potatoes.
Option to garnish with some chilli flakes and serve!