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

1. Halve potatoes and place on a baking tray. 
2. Sprinkle with seasonings, drizzle liberally with oil and toss to coat evenly. 
3. Scatter with curry leaves. 
4. Place onion and garlic on a separate baking tray and drizzle with oil. 
5. Bake both trays at 180°C for 30-35 minutes until potatoes are tender, and the onion and garlic are deep-brown and soft. 
6. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce. 
7. Combine yoghurt and sour cream then season. 
8. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin and blitz with a stick blender. 
9. Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions. 
10. 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 

Recipe & styling: Liezl Vermeulen
Photography by: Donna Lewis

Also read: Chorizo and sage roast chicken 

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