Yogurt & spice crusted roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 2
Ingredients
- 500g baking potatoes, quartered
For the marinade
- 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
- STEP 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.
- STEP 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.
- STEP 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.
