Serves: 2-3 people
Prep time: 15 mins (inactive), 30 mins (semi-active)
What you’ll need:
- 20 baby potatoes
- 1 sprig curry leaves
- 1 tsp turmeric powder
- 1 tsp red chili powder (+ more if you like spice)
- 1 tsp salt + more to taste + more for boiling
- 1 tbsp olive oil
What you’ll want to do:
- Boil the baby potatoes in salted water for around 10-15 minutes, until the potatoes are soft (but not too soft) and a fork can go through
- Peel the potatoes if you’d like – they taste great unpeeled too and the skin is rich in nutrients
- In a pan, heat up the olive oil and add the curry leaves
- Roast the baby potatoes for a few minutes until they start turning brown
- Add the spice powders and salt
- Continue roasting – this may take a while, especially if you’d like the potatoes to be well roasted and crispy
- Once they are a nice golden brown, they’re ready to be served with coriander chutney or any tomato based sauce!