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Crispy Smashed Bombay Potatoes

PREP TIME: 10 MINS

COOKING TIME: 1 HOUR 
15 MINS

SERVES: 8 AS A SIDE

INGREDIENTS

2 x 750g bags Spud Lite Baby potatoes

1/2 cup olive oil

1 1/2 tablespoons curry powder

1 bunch spring onions, sliced

1 long red chilli, deseeded and sliced

210g tin crushed tomatoes

1 teaspoon cumin seeds

1 teaspoon mustard seeds

TO SERVE

1/4 cup Greek style yogurt

1/4 cup fresh coriander leaves

METHOD

1. Preheat oven to 220ºC (200ºC fan-forced).

2. Cook potatoes in a large pot of gently boiling water for 25 minutes. Drain.

3. In a small bowl combine 1 tablespoon curry powder and 1/3 cup oil together, stirring to combine.

4. Place hot drained potatoes on a lightly oiled non-stick baking tray. Using the back of a wooden spoon crush potatoes and drizzle with curry oil. Place in preheated oven and cook for 25 minutes.

Turn potatoes over and cook for a further 25 minutes or until golden and crispy. Remove from oven and allow to cool slightly.

5. Meanwhile, heat remaining olive oil in a non-stick frying pan over a medium heat. Add remaining curry powder, onion, chilli, tomato, cumin and mustard seeds stirring to combine and saute for 5 minutes or until mixture thickens slightly.

6. To serve, place crispy potatoes on a platter and dollop over tomato sauce. Drizzle with yogurt and sprinkle over fresh coriander.

 

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