Yogurt & spice crusted roast potatoes
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Yogurt & spice crusted roast potatoes

By Deena Kakaya

A superhealthy side dish which goes especially well with Indian mains

  • Prep:10 mins
    Cook:30 mins
    Plus marinating
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 360
  • fat 12g
  • saturates 4g
  • carbs 55g
  • sugars 9g
  • fibre 4g
  • protein 12g
  • salt 0.22g

Ingredients

  • 500g baking potatoes, quartered
  • 250g natural set yogurt
  • 1 large green or red chilli, finely chopped
  • small piece ginger, grated
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • 1 ½ tbsp gram or plain flour
  • 1 tsp each ground coriander and ground cumin

Method

  1. Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.

  2. Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they’re well combined. Dip potatoes in the marinade, making sure they’re well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.

  3. Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

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