Serves | 4-5 as a side dish
Time | 20-25 minutes preparation | 20-30 minutes cooking
1kg Wilcox baby Perlas potatoes
1/2 cup flour
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon flaky sea salt
1/2 teaspoon ground black pepper
Olive oil for drizzling
2 teaspoons black mustard seeds (optional)
Roast garlic yoghurt aioli (can be made up to a week in advance)
1 medium bulb of garlic
1/2 cup of your favourite mayonnaise
1/2 cup thick natural yoghurt
Salt + pepper
Pickled red onions (can be made a few hours before you need to use them)
1/4 cup castor sugar
1/4 cup white vinegar
1 large red onion
Popadoms (cooked according to instructions on the packet)
Chives or coriander
Preheat the oven to 200C. Put a baking tray (with sides) in the oven to heat up. Take the bulb of garlic (for the aioli) and place it on a piece of tin foil. Drizzle with a little oil and fold the parcel up tightly. Set this in the corner of the baking tray to roast while you prepare the potatoes.
For the potatoes, bring a large pot of water to the boil. While the water is coming up to heat, cut the potatoes into wedges, leaving their skins on. When the water is at a rapid boil, salt well, then add the potatoes. Cover with a lid and par-boil for 5 minutes.
While the potatoes are boiling, in a large bowl, combine the flour, curry powder, turmeric, cumin, salt and pepper. When the potatoes are done, drain well (shaking off as much excess water as possible), then add them to the flour mixture and toss well so they are coated. Take the hot baking tray from the oven and drizzle a little olive oil onto the base, scatter the potatoes over and spread them out so that they are a single layer. Drizzle the potatoes with olive oil and sprinkle over the mustard seeds (if using). Bake for 30 minutes or until golden and cooked all the way through. While they are roasting, you can prepare the aioli and pickled onions.
For the aioli, after the garlic has been roasting for 20 minutes, check to see if it is done. It is ready when the cloves are soft and can be squished out easily with a knife. Carefully (because the cloves will be hot) squeeze out the garlic and crush it so it's almost paste-like. Set aside for now. Combine the mayonnaise and yoghurt in a bowl, then add the garlic to taste. Season with lemon juice, salt and pepper. Put the aioli into a jar or dish for serving and set aside for now.
For the pickled onions, combine the sugar and vinegar and stir well to dissolve. Slice the onion in half and then into thin (half moon) slices. Add the onion to the vinegar mixture, season with a little salt and mix well. Put the pickled onions into a serving dish and set aside for now.
To serve, place everything onto a board or large serving plate. Garnish the hot Bombay wedges with chives and a little extra flaky sea salt if it needs, and serve with poppadoms. To eat, take a piece of popadom, top with aioli, then some potato (then some more aioli if you like it saucy!) and the pickled onions on top! Enjoy.
In partnership with Unna from The Forest Cantina https://www.theforestcantina.com/bombaypotatoes