Recipe courtesy of ‘Fired Wood Oven Cooking’
500g Maris Piper or Charlotte Potatoes, Peeled and Halved
1 tsp Turmeric
Splash of Olive Oil
2 tbsp Bombay Potato Spice Mix (details in method)
Small Handful of Chopped Fresh Coriander
Firstly prepare your Bombay Potato Spice Mix using 2 tbsp turmeric, 2 tbsp black mustard seeds, 2 tbsp sesame seeds, 1 tbsp garam masala, 1 tbsp cumin, 1 tbsp ground coriander, 1 tbsp chilli flakes, 1 tbsp Maldon sea salt and 1 tbsp freshly ground black pepper. Mix all the ingredients together in a small bowl and store in an airtight glass jar.
Add the potatoes and turmeric to a large saucepan and cover with water. Boil until tender, then drain. When cool enough to handle cut into 2.5cm cubes.
In a large bowl, mix the oil, potatoes and 2 tbsp of your Bombay spice mix together until the potatoes are well coated.
Heat the oil in a cast-iron dish in the DeliVita. When it’s hot, carefully tip the potatoes into the dish.
Roast until tops just starting to brown, then rotate gently until all browned and piping hot throughout. Once ready, garnish with coriander.
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