Black Pepper Potatoes (Bengali Aloo)

Adapted, hardly at all, from recipe by Madhur Jaffrey in

Madhur Jaffrey's Indian Cookery

Serves 2


250g (10 oz) potatoes, washed & lightly scrubbed

(small, new potatoes are ideal)

2 tablespoons olive oil

flaky sea salt

3/4 teaspoon freshly ground black pepper

(use a slightly coarse grind)

fresh coriander, roughly chopped

Put whole potatoes, in their jackets, into a small pot, cover with cold water, set over high heat and bring to the boil.  Once water is boiling, salt lightly, and continue to boil until the potatoes are just fork tender.  Drain and leave to cool completely.  Once cooled, peel the potatoes - if you're using new potatoes, no need to bother with this step.  Cut potatoes into 2cm dice (3/4 inch) - my potatoes were very small so I simply halved them.

Heat oil in a heavy based, non-stick pan set over medium heat.  Add the potatoes, and toss to coat well with the oil.  Add a generous sprinkling of flaky sea salt, toss again, and then cook the potatoes for about 5 minutes, stirring from time to time.  Next add the ground black pepper, mix through, and cook for a further 5 minutes or so until the potatoes are nicely browned and slightly crisp on the cut surfaces.  Stir the potatoes occasionally during this time.

Remove from heat to a serving dish and top with a generous handful of fresh coriander.