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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
