Middle Eastern potatoes with coriander recipe
Ingredients
- 500g (1lb) King Edward potatoes, peeled and chopped into 2cm (1in) cubes
- 3 tbsp olive oil
- 1 onion, finely sliced
- 1tsp ground coriander
- 1 tsp ground cumin
- ½tsp turmeric
- ½tsp cayenne pepper, plus extra to garnish
- 2 garlic cloves, chopped
- ½ lemon, juiced
- 3tbsp chopped coriander
- 4tbsp natural yogurt
Each serving contains
- Energy
- 905kJ 215.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 27.7gProtein 5.7gFibre 3.0g
Method
- Cook the potatoes in a pan of boiling salted water for 7-8 minutes or until just tender, drain and leave to cool slightly.
- Meanwhile, heat the olive oil in a large pan, then add the onion and fry for 2-3 minutes, until softened. Add the potatoes, ground coriander, cumin, turmeric, cayenne pepper and season well. Cook over a medium heat for 10 minutes, turning occasionally until crispy and golden.
- Add the garlic and cook for 1-2 minutes, then spoon over the lemon juice and toss with the coriander. Serve the potatoes with the yogurt, garnished with a little cayenne pepper.
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