Curry leaf and peanut roast potatoes

SERVES 4

750g all-purpose baby potatoes, halved

60ml (¼ cup) peanut, sunflower seed, avocado or macadamia nut oil

2 red onions, cut into thin wedges

2 tsp black mustard seeds

1½ tsp cumin seeds

small handful of curry leaves (about 2 stems-worth)

40g (⅓ cup) roasted peanuts, crushed

large handful of fresh mint leaves, to serve

black pepper and chaat masala**, to taste

lime wedges, to serve

Par-boil the potatoes in boiling salted water until almost tender, then drain well. Sit the potatoes in a colander for 10 minutes for excess moisture to steam off. Meanwhile, preheat the oven to 200˚C.

Heat the peanut oil in a large, heavy-based frying pan with an oven-proof handle over medium-high heat. Add the potatoes, cut side down, then transfer to the oven and roast for 15-20 minutes or until the bases are starting to turn golden. Add the onion, scatter over the mustard seeds, cumin seeds and curry leaves, then gently toss to combine. Roast for another 20-25 minutes or until the potatoes are deep golden and the onions are soft. Season with salt and pepper. Transfer to a serving bowl, scatter over the peanuts, mint, and chaat masala and toss to combine. Serve with lime for squeezing over and extra chaat masala to add, to taste. 

** Buy chaat masala mix at a good Indian grocer.

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