• 1 kg baby potatoes
• 2 tablespoons oil
• 1 green chilli, finely chopped
• 2 cloves garlic, grated
• 2 teaspoons yellow mustard seeds
• ½ teaspoon sea salt
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric

Preheat the oven to 220°C (200°C fan). Parboil the potatoes in a pan of salted boiling water for about six minutes.

Drain the potatoes and place in a baking dish. Drizzle with the oil, and scatter over the chopped chilli, garlic, mustard seeds, salt, cumin and turmeric. Gently shake the dish to make sure the potatoes are coated evenly with the flavourings, then roast for 30 to 35 minutes, until golden.