Ingredients
6 total- 2 tsp of ground turmeric
- 4 tbsp of coconut oil
- 1 tsp of black mustard seeds
- 2 tbsp of sea salt, plus 1 tsp to finish
- 1.5 kg of floury potatoes, such as maris piper, peeled and cut into 5cm chunks
- 1 handful of coriander, leaves picked
Method
4 stepsStep 1
Bring a large pan of water to the boil, then add the turmeric and 2 tbsp salt. Tip in the potatoes and simmer over a medium heat for 10-12 mins until softened but holding their shape. Drain well and leave to steam dry for 15 mins.
Step 2
Meanwhile, preheat the oven to 220°C/200°C fan/gas 7. Spoon 3 tbsp coconut oil into a large roasting tin and place in the oven to heat up.
Step 3
Toss the potatoes in the hot oil, then roast for 40 mins, turning every 10 mins, until crisp and golden all over. Season with the remaining sea salt.
Step 4
Heat the remaining 1 tbsp coconut oil in a small pan over a medium heat. Add the mustard seeds. When they start to pop, add the coriander leaves; remove from the heat when the seeds stop popping and the coriander has crisped up. Pour evenly over the potatoes and serve.