Spiced Baby Potatoes with Yoghurt and Chutneys
By OcadoLife
Published on 04 April 2022
These Spiced Baby Potatoes with Yoghurt and Chutneys from recipe developer and private chef Sonali Shah are inspired by chaat, a crunchy and fragrant Indian street-food snack. They’re great for jazzing up a roast, or serve with curry or fish – we like them with Sonali’s Asparagus and Sweetheart Cabbage Thoran with Coconut Monkfish. The chutneys are quick to make and freeze well, and leftovers are delicious in a cheese toastie.Time and servings
50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 800 g of british baby potatoes
- 1 tin of chickpeas, drained
- 2 tbsp of vegetable oil
- 1 tsp of ground turmeric
- 1 tsp of chilli powder
- 2 tsp of ground cumin
- 150 g of natural yoghurt, seasoned
- 2 green chillies, finely sliced
- 80 g of bombay mix
- 100 g of pitted dates
- 50 g of tamarind paste
- 50 g of coriander, roughly chopped
- 1 garlic clove, crushed or grated
- 30 g of blanched hazelnuts
- 0.5 lemon, juiced
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a pan of salted water, bring to the boil then reduce to a simmer and cook for 8 mins, or until tender but not too soft. Drain and set aside.Step 2
Meanwhile, put the dates for the date chutney in a heatproof bowl, cover with 150ml just-boiled water and soak for 10 mins to soften.Step 3
To make the green chutney, whizz the coriander, garlic, hazelnuts and lemon juice with 80-100ml water in a food processor to a pesto-like consistency. Season to taste, then transfer to a bowl and set aside.Step 4
Tip the cooked potatoes and the chickpeas into a baking tray lined with baking paper, drizzle with the oil, then add the turmeric, chilli powder and 1 tsp cumin. Season with a little salt and black pepper, toss to combine, then roast for 20 mins.Step 5
Meanwhile, rinse out the food processor. Add the dates and their soaking liquid, the tamarind, 1 tsp cumin and a pinch of salt; blitz until smooth, adding a splash more water if needed.Step 6
After 20 mins, remove the potatoes from the oven and gently squash them with a spatula. Return to the oven for 15-20 mins, until golden and crisp.Step 7
To serve, arrange the potatoes and chickpeas in a large serving dish and dollop over the yoghurt and chutneys. Scatter over the green chilli and top with bombay mix (if using).