Sometimes life and rainy days call for a delicious plate of crispy potatoes. Us being us, we wanted to put our own twist on the classic roast potato and give them a little indian and somewhat healthier twist! If potatoes could be life changing, then these guys definitely would be. But either way, this is such a good side dish to have with curry or dal, especially our mung bean dal which you can find the recipe for here.
We've talked about our love for fresh curry leaves on the blog before, and these really transform the potatoes in this dish. They add such an aromatic flavour and become amazingly crispy in the oven. There's so many healthy benefits to these incredible leaves too, including benefiting the liver, helping with digestion issues and being full of antioxidants too. As we've mentioned before, you can find these in many indian and asian supermarkets.
We also added the ever popular turmeric to the mix to add flavour, colour and healing properties. Turmeric is one of our favourite spices and is amazing for fighting inflammation and preventing illness. I like to think of it as the sunshine spice - it brings such a beautiful colour to our food!
Over to the potatoes.....
Ingredients (serves 6 as a side dish)
1kg of potatoes
Roughly 50 fresh curry leaves (a small handful)
1 teaspoon of turmeric powder or 1 tablespoon of grated fresh turmeric root
a generous pinch of sea salt
2 tablespoons of melted coconut oil (or other oil of choice)
1.Parboil the potatoes for approx 8-10 minutes in boiling water. Allow to cool before cutting.
2. Once cool, cut into 1/2 inch slices and combine in a large baking tray with all the other ingredients. Make sure the oil and turmeric is well spread between the potatoes.
3. Bake on gas mark 6 for around 1 hour or until the potatoes are golden and crispy.
4. Allow to cool before eating and enjoy! Don't forget to eat the crispy curry leaves... these are our favourite bit of all!