Recipe Index

Ingredients

• 1 lb 5 oz potatoes, preferably Maris Piper
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 2 Tbsp sunflower oil
• 1 tsp garam masala
• ½ tsp turmeric
• 1 medium red onion, halved and cut into thin wedges
• 1 yellow pepper, deseeded and cut into 1½-inch chunks
• 1 red pepper, deseeded and cut into 1½-inch chunks
• 1 orange pepper, deseeded and cut into 1½-inch chunks
• 2 medium courgettes, cut into ½-inch slices
• Freshly ground black pepper

Method

1. Preheat the oven to 400°F, peel the potatoes, quarter them, and parboil them in a pan of boiling water for 5 minutes.
2. While the potatoes cook, toast the mustard and cumin seeds in a large dry frying pan over medium heat for about 30 seconds, then stir in the oil, garam masala and turmeric and let the spices sizzle for a few seconds.
3. Fry the red onion wedges in the spiced oil for 1 to 2 minutes, stirring frequently.
4. Drain the potatoes in a colander and toss them several times to roughen their surfaces, then tip them into the pan with the onion and turn them until lightly coated in spice, seasoning with black pepper.
5. Spread everything on a large baking tray and roast for 30 minutes.
6. Add the peppers and courgettes to the tray, toss the vegetables lightly together, and roast another 25 to 30 minutes until the potatoes are crisp and golden and the vegetables have softened.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data