Yogurt & spice crusted roast potatoes
Serves 2
Easy
Prep:
Cook:
Plus marinating
A superhealthy side dish which goes especially well with Indian mains
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- 500g baking potatoesquartered
For the marinade
- 250g natural set yogurt
- 1 large green or red chillifinely chopped
- small piece gingergrated
- 1 garlic clovecrushed
- 1 tbsp olive oil
- 1 ½ tbsp gram or plain flour
- 1 tsp each ground corianderand ground cumin
Nutrition: per serving
- kcal360
- fat12g
- saturates4g
- carbs55g
- sugars9g
- fibre4g
- protein12g
- salt0.22glow
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.
