Bombay potato salad

Bombay potato salad

snacks and sides | serves 8

This slight twist on an Indian classic uses lighter ingredients to freshen up a widely known dish. Turmeric, the most important spice in Ayurveda, gives the potatoes that familiar colour. Perfect as a side for curry, instead of rice, or even as part of a Sunday roast.

1. Preheat the oven to 190C/gas 5. Bring a large pan of salted water to the boil. Parboil the potatoes for 8–10 minutes. Drain, steam dry, then transfer to a roasting tray. Crush slightly with a fork, drizzle with the olive oil, then sprinkle over the cumin seeds and turmeric. Season, toss to coat, and roast in the oven for 20–25 minutes until golden and crisp.
2. Meanwhile, place the onion in a shallow bowl, squeeze over the lemon juice and leave to soak.
3. Toast the seeds in a dry pan and set aside. When the potatoes are ready, leave to cool a little then transfer to a serving bowl. Add the onions, herbs, peas and a drizzle of olive oil. Toss to coat, then serve sprinkled with the toasted seeds.

Per serving 169 cals, 4.6g fat (0.8g saturated), 3.8g protein, 26.5g carbs, 2.6g sugars

 

Recipe Georgie Socratous
Photo Andrew Montgomery


from Issue 27

ingredients

• 1.5 kg salad potatoes, skins on, larger ones cut in half
• Extra-virgin olive oil
• 1 tsp cumin seeds
• 1 tbsp of turmeric
• 1 red onion, finely sliced
• Juice of 1 lemon
• 2 tbsp mixed seeds, such as pumpkin and poppy
• A large handful of parsley, mint and coriander, finely chopped
• A large handful of fresh peas

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