Turmeric roast potatoes are affectionately known as turmeric tatties in our house. These little morsels of deliciousness are my take on Bombay potatoes and the perfect accompaniment to Indian curries. With just 6 ingredients and a pretty hands-off recipe, these will become a staple in your house, just as they have become in ours.
4large potatoes - about 4 cups, peeled and diced into roughly 1cm cubes
½tspsalt + more to taste
½tspfennel seeds
½tspturmeric powder
2tspolive oil
2tspcoconut oil
Instructions
Preheat oven to 220C and line a large baking tray with baking paper. To a large pot, add the potatoes and half of the salt (¼ tsp). Cover the potatoes with water (they should be just covered). Replace lid and bring to the boil. Once boiling, let them continue to boil for 5 minutes.
Remove from heat and tip the potatoes into a colander to drain. In the now empty pot (no heat), combine the olive oil, coconut oil, remaining ¼ tsp salt, fennel seeds and turmeric powder. Add the potatoes back in and mix until coated.
Pour the potatoes onto the baking sheet in a single layer, along with any juices. Roast for 40 minutes until crispy. See note.
Remove the baking sheet with the potatoes to a cooling rack (or just off the hot tray) to let cool slightly (to retain crispiness). Check the seasoning and sprinkle with salt if desired, before placing in a bowl for serving.
Notes
Depending on your oven, you may want to cook for a further 10 minutes or finish them up under the grill to achieve your desired crispiness. Just keep a close eye on them to ensure they don’t burn.