Serves: 6
INGREDIENTS
800 grams waxy potatoes, scrubbed
Dressing
3 tablespoons vegetable oil
2 teaspoons black mustard seeds
2 teaspoons cumin seeds
1 teaspoon turmeric
2 cloves garlic, finely chopped
2 tomatoes, halved, seeded and diced
1 teaspoon sea salt
2 spring onions, finely sliced
2 tablespoons chopped dill or coriander
METHOD
Cook the potatoes in boiling salted water until tender. Drain and cool. Peel and cut into large bite-sized pieces.
Dressing: Heat the oil in a sauté pan and fry the mustard seeds, cumin seeds, turmeric and garlic for a few seconds. Add the potatoes and turn to coat in the mixture. Cook for a few minutes, turning often until the potatoes are hot. Add the tomatoes, salt and spring onions and cook for 2 minutes. Stir in the dill and tip into a serving bowl.
Serve warm or at room temperature.
Menu: Serve with Spiced Nuts, Garam Masala and Lime Roasted Chicken, Green Beans with Coconut, Fresh Tomato, Ginger and Herb Salad, Crisp Skinned Salmon with Coconut Curry Sauce, and Saffron and Cardamom Custards with Poached Apricots to finish.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.