Yogurt & spice crusted roast potatoes

Yogurt & spice crusted roast potatoes

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(6 ratings)

Prep: 10 mins Cook: 30 mins Plus marinating


Serves 2
A superhealthy side dish which goes especially well with Indian mains

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal360
  • fat12g
  • saturates4g
  • carbs55g
  • sugars9g
  • fibre4g
  • protein12g
  • salt0.22g


  • 500g baking potatoes, quartered

For the marinade

  • 250g natural set yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 large green or red chilli, finely chopped
  • small piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, crushed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 ½ tbsp gram or plain flour
  • 1 tsp each ground coriander and ground cumin


  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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Comments, questions and tips

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14th Jun, 2014
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.
10th Nov, 2013
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.
14th Feb, 2013
Really good but did need about 40 mins. Also did stick to the tin even though I greased it.
15th Aug, 2011
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.
21st Jul, 2011
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.
26th Jun, 2011
Worth noting that with prep time, these take an age to cook. Its very much worth it however - delicious with the stuffed peppers pictured.
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