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1 tsp hot curry paste, or curry powder
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp salt
625 g parisienne, baby red or small Yukon Gold potatoes, from 16 to 20 potatoes, unpeeled
2 tbsp chopped fresh mint, optional
Preheat oven to 425F (220C). Line a baking sheet with foil. In a large bowl, stir curry with oil, cumin and salt. Wash potatoes and pat dry. Using a small paring knife, cut a shallow x in top of each potato. Add potatoes to bowl and work curry mixture over them with your hands until evenly coated. Place potatoes on baking sheet. Smear any remaining curry mixture overtop. Place a piece of foil loosely overtop. Do not seal. Roast in centre of 425F (220C) oven, stirring occasionally, until dark golden and fork-tender, from 25 to 30 minutes, depending on size of potatoes. Remove from oven and toss potatoes with mint, if you like.
Calories 169, Protein 2.2g, Carbohydrates 23.9g, Fat 7.5g, Fibre 2.2g, Sodium 295mg.