Bombay potatoes

Ingredients

1 lb (450 g) white potatoes

1 tsp salt

2 tsp turmeric

3 Tbsp oil

¼ cup fresh parsley, finely chopped

4 Tbsp sweet chilli sauce

Directions:

Scrub potatoes, leaving skins on. Cut into 1 inch cubes. Put in a roasting dish and add turmeric, salt and oil. Mix well and bake 40 minutes at 350oF (180oC), stirring half-way through.

In a large mixing bowl, combine half the parsley and half the chilli sauce. Add the baked potatoes and mix well.

Place in a serving dish, drizzle the remaining sauce over the top of the potatoes and sprinkle the rest of the parsley over the top.

Makes 5 cups.

From: The Revive Café Cookbook series by Jeremy Dixon