Yogurt & spice crusted roast potatoes
- Deena Kakaya
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Serves 2
Easy
Prep: 10 mins
Cook: 30 mins
Plus marinating
A star rating of 4.2 out of 5.6 ratingsRate
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A superhealthy side dish which goes especially well with Indian mains
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal360
-
fat12g
-
saturates4g
-
carbs55g
-
sugars9g
-
fibre4g
-
protein12g
-
salt0.22g
low
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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.
Recipe from Good Food magazine, May 2011
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A star rating of 4.2 out of 5.6 ratings
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