Roast potatoes on cumin-garlic yoghurt with coriander chutney

You might think roast potatoes are perfect as they are — we won’t disagree, but here’s how to elevate the flavour even more!

Roast potatoes on cumin-garlic yoghurt with coriander chutney

Serves 6 (as a side)

Ingredients

1kg baby potatoes
Salt and milled pepper
1 Tbsp roasted garam marsala
½ Tbsp cumin seeds
½ Tbsp nigella seeds (or use black sesame seeds)
Olive oil, for drizzling
3 sprigs curry leaves
1 red onion, sliced into petals
1 bulb garlic, halved

For the coriander chutney
1 ½ punnets (30g) coriander
1 green chilli, finely chopped
1 lime, zested and juiced
4 Tbsp olive oil blend

For serving
1 cup yoghurt
1 tub (250g) sour cream
½ Tbsp ground cumin, toasted slightly
2-3 spring onions, sliced into matchsticks
Green serrano chilli or jalapeno, sliced

Method

Halve potatoes and place on a baking tray.
Sprinkle with seasonings, drizzle liberally with oil and toss to coat evenly.
Scatter with curry leaves.
Place onion and garlic on a separate baking tray and drizzle with oil.
Bake both trays at 180°C for 30-35 minutes until potatoes are tender, and the onion and garlic are deep-brown and soft.
Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce.
Combine yoghurt and sour cream then season.
Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin and blitz with a stick blender.
Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions.
Top with spring onion sticks and chilli, then serve with coriander chutney.

Flavour check-list

Salty: seasoning
Fat: yoghurt, sour cream
Sweet: roast potatoes (which have been caramelised from roasting)
Acidity: coriander chutney, sour cream
Heat: chillies