You will need:

• 250g red potatoes, cleaned and halved
• 6 celery leaves
• 2 teaspoons of garlic and ginger paste
• 1 teaspoon of dhana jeera (cumin and coriander powder)
• Half a teaspoon of salt
• A dash of black pepper
• 3 tablespoons of olive oil
• A baking tray

Finely chop (mince) your celery leaves and put in a baking tray. Add the garlic and ginger paste, dhana jeera, salt, pepper, and olive oil. Mix well, then add the potatoes and mix until they are well coated. Transfer the tray into the oven and bake at 200 degrees (Celsius) until the potatoes are well cooked.

If you need a dipping sauce, here’s an easy one: Equal parts ketchup and mayonnaise, plus a dash of black pepper.

That’s it!

Tip: I use celery leaves instead of the traditional parsley or coriander because celery packs a sharper, tastier flavour. This is also a good way to use the usually leftover parts of celery (because most recipes call for the stalks).