Lemony Bombay Potatoes

I don't know about you, but we eat a lot of potatoes in our house.  After a while, I start to get bored, and want to try something different.  I figured since Bombay Chicken is one of my favorite foods, I'd try just making the vegetables in the recipe and see what happened. 

For this recipe, I used purple and Yukon Gold potaoes.  You really can use any kind you like (although I prefer not to use Russet for this kind of cooking, since I like to leave the skins on).  I had found these purple potatoes at our local farm (http://www.mapleacresfarmmarket.com/) and thought it'd be fun to try some recipes with them.  They're incredibly smooth and soak up flavor like nobody's business.  Try them in mashed potatoes and I promise, you'll be pleasantly surprised!  Plus, how often do you get to put purple food on your plate?!

Bombay Potatoes

Ingredients:

(1) Lemon

(2) Medium Yukon Gold Potatoes

(2) Medium Purple Potatoes

1 inch piece of ginger (peeled)

5 sprigs fresh coriander (cilantro)

(1) Red Pepper

(1) Green Pepper

(1/2) Vidalia Onion

1 tsp cumin

Tumeric

Dash of salt and pepper

Olive Oil

Directions:

Preheat your oven to 400 degrees. Wash and chop your potatoes.  Keep in mind that the more evenly you chop your potatoes, the more evenly they'll cook.  Put them in a medium sized baking pan (I used my corningware, but you can use a baking tray or a medium cake pan if you don't have one).  Zest your lemon over the potatoes.  Squeeze the lemon over the potatoes, being sure to not get any seeds on them.  Then slice your lemon into six slices and add them to the mix.  Sprinkle Olive Oil over the potatoes.  Chop the cilantro (you can make this easier by using scissors) and add it to the potatoes.  Add the remainder of the spices.  Dice the peppers and onion.  Add the peppers and onion to the pan, mix up the ingredients, and bake the dish off with a lid on for 30 minutes. 

If your potatoes seem to be a bit dry while they're cooking, add a bit of chicken or vegetable stock to the pan, and give it a few minutes to reduce the juices.



We ate this with some whole wheat couscous and it was delicious!  It's also even yummier the day after!