Yogurt & spice crusted roast potatoes

Yogurt & spice crusted roast potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 30 mins Plus marinating

Skill level

Easy

Servings

Serves 2

A superhealthy side dish which goes especially well with Indian mains

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
360
protein
12g
carbs
55g
fat
12g
saturates
4g
fibre
4g
sugar
9g
salt
0.22g
Save to My Good Food
Please sign in or register to save recipes.

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Recipe from Good Food magazine, May 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
catbail's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are lovely. But I'm surprised at Good Food - 4 mins parboiling and 20 mins roasting is never going to be enough! I parboiled them until almost tender, then roasted for about 40 mins - just as I would normal roast potatoes. A bit of the crust came off when serving, but not enough to matter. They tasted gorgeous.

missreebbie's picture

Really lovely! As others have suggested I parboiled the potatoes for 10 mins before dipping in the mixture. I roasted for 30 mins too. Will definitely make again.

cldaniels's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really good but did need about 40 mins. Also did stick to the tin even though I greased it.

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We enjoyed these, and they were very tasty. Having read the other commentsI roasted them for about 40 mins. I don't think I greased my tin enough though as the side that touched the tin was stuck and getting it off removed any of the coating.

glasgow's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I agree - these did take longer than 20 minutes to cook. However, they are lovely but next time I'll add more seasoning as they needed it. They worked very well with the stuffed peppers.

misskirstyw's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Worth noting that with prep time, these take an age to cook. Its very much worth it however - delicious with the stuffed peppers pictured.

Questions

Tips

Ads by Google