Easy Bombay Potatoes

• Vegan
• Gluten free

• Produce

  • 1 Onion
  • 8 Potatoes, medium

• Canned Goods

  • 2 tsp Curry paste

• Baking & Spices

  • 2 tsp Mustard seeds, black
  • 1/2 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Rape seed oil

Found on talesfromthekitchenshed.com

Description

Ingredients

• 8 to 10 medium potatoes, peeled & cut into small chunks (I used Maris Piper potatoes)
• ½ teaspoon salt
• 1 teaspoon turmeric
• 2 - 4 tablespoons rape seed oil
• 1 onion diced
• 2 teaspoons black mustard seeds
• 2 teaspoons curry paste (or garam masala if you prefer)

Directions

• Preheat oven to 200℃ / 400℉ /Gas Mark 6.
• Place the potatoes in a large saucepan and cover with water.
• Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
• Drain your potatoes and toss them with the remaining ingredients; ensure all the potatoes are well coated.
• Turn out into a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy.