Serves 4 as a side.
30 baby potatoes or 15 medium size potatoes chopped in half, skins on
2 tablespoons extra virgin olive oil
1 tablespoon turmeric powder
1 tablespoon coriander powder
1 teaspoon dried chilli flakes
20 curry leaves (approx.)
Salt and pepper to taste
Heat oven to 200 degrees celcius.
Boil potatoes in water until just tender. You don’t want them too soft but also not firm. Once cooked, drain the water out of the pot. Add the lid to the pot and give it a few vigorous shakes side to side to roughen up the potatoes. Remove lid and add the olive oil, turmeric powder, coriander powder, chilli flakes and curry leaves. Gently turn the potatoes with a large spoon so that all the potatoes get coated with the spicy olive oil mixture.
Line an oven tray with baking paper and tip the potatoes out onto the tray. Separate them out so that there is a little space between each potato. If you have a large quantity you may need to do them in two trays. Sprinkle with salt and freshly ground pepper. Roast in the top half of the oven until golden and crispy – approximately 20-30 minutes.
Remove from oven and serve.
