Bombay potatoes

Such a traditional Indian dish shouldn't be left off the menu of any Indian meal

Heat rating: 3
Serves: 4
Preparation time: 5
Cooking time: 45

What you need:

• 600g baby new potatoes, scrubbed and cleaned
• 2 tbsp Patak's Tikka Masala Paste
• 1 tbsp Patak's Mango Chutney
• 8 shallots, skins removed
• 6 cloves of garlic, skins left on
• 2 tbsp olive oil
• 15g butter
• few springs of rosemary, reserving some for garnish
• good pinch of black pepper
• good pinch of sea salt

What you do:

1. Preheat an oven to 200°C/400°F/gas 6.
2. In a bowl mix together the Patak's Tikka Masala Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes. Lay a large piece of foil flat and pour the contents of the bowl into the middle. Add a few sprigs of rosemary.
3. Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel. Sprinkle over the black pepper and close up the parcel so no steam can escape.
4. Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy.
5. Just before serving add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.

Handy tip:

If you are serving these at a dinner party, divide the potatoes into individual parcels.

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