Roast potatoes with Indian spices

This superb mix of spices can also be used with pumpkin, parsnip, swede or yams.

Serves 4

2 tsp coriander seeds
3 tsp cumin seeds
2 tsp red chilli flakes, or to taste
1 Tbsp vegetable oil
1 tsp mustard seeds, preferably black
2 cloves garlic, peeled and crushed
1 tsp ground turmeric
pinch salt
600g baby roasting potatoes, whole

Preheat oven to 200°C.
Heat a heavy-baaed frying pan over a low heat. Add coriander, cumin and chilli flakes Stir fry 1-2 minutes or until seeds are fragrant. Remove from pan and place on a cutting board. Cool then crush with rolling pin.
Heat oil in the frying pan and add mustard seeds. When seeds start to pop, reduce heat to medium, add crushed spice mixture, garlic, turmeric and salt and cook for 3 minutes.
Add potatoes and toss well, making sure they are evenly coated.
Place a baking dish in the oven to heat.
Remove from the oven and add coated potatoes. Bake for 30-35 minutes, or until potatoes are tender when pierced with a knife.
Turn occasionally while cooking.
Serve immediately.