Serves 3–4 as a side · About 50 minutes
Give the potatoes space on the tray: crowding traps steam. The lime goes on at the end, so its bright flavour survives. This is an original recipe written for the sample.
What you’ll need
- 500g small potatoes
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- ½ tsp turmeric
- Juice of half a lime
- A handful of coriander
- Salt to taste
At the stove
- Heat the oven to 210°C (190°C fan). Cut the potatoes into even pieces.
- Toss with oil, cumin, turmeric and salt. Spread on a tray in one layer.
- Roast for 35–45 minutes, turning once, until tender and crisp.
- Finish with lime and coriander; serve while hot.
Original sample content for a fictional café. Photographs show illustrative food and spaces.
