Crispy Smashed Bombay Potatoes
PREP TIME: 10 MINUTES
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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