Masala spiced roast potatoes recipe
These potatoes are roasted in a blend of spices, then served on mango chutney-spiked yogurt, topped with a coriander drizzle and Bombay mix.
See method- Serves 4
- 30 mins to prepare and 30 mins to cook
- 412 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 750g baby potatoes
- 4 tbsp sunflower oil
- 2 tbsp garam masala
- 1 tsp chilli flakes (optional)
- 30g fresh coriander, a few leaves set aside to garnish
- 2 limes, juiced
- 1 lemon, juiced
- 200g Greek yogurt
- 3 tbsp mango chutney
- 3 tbsp Bombay mix
Each serving contains
- Energy
- 1725kJ 412.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 0.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 43.0gProtein 7.4gFibre 4.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a large saucepan of water and bring to the boil over a high heat. Turn down the heat and simmer for 20 mins until tender. Drain and transfer to a baking tray.
- Using the back of a spoon, carefully squash the potatoes into the tray. This will give you lots of crispy edges. Drizzle over 3 tbsp of the oil and sprinkle over the spices and chilli flakes (if using). Roast for 25-30 mins until golden and crisp, turning halfway through.
- Meanwhile, using a stick blender, whizz the coriander with the lime juice, half the lemon juice and the remaining oil. Combine the yogurt with the mango chutney and remaining lemon juice. Set aside.
- When ready to serve, spread the yogurt sauce over a serving plate or platter, spoon over the crispy potatoes and drizzle over the coriander dressing. Top with the Bombay mix and reserved coriander leaves.
- Make ahead: Make the yogurt and coriander drizzle a few hours ahead
- See more Potato recipes
