Ingredients
- 500 g of new potatoes
- 1 tsp of himalayan pink salt
- 1 tsp of cayenne pepper
- 0.5 tsp of hot or sweet smoked paprika
- 2 tsp of honey
- 350 g of greek yoghurt
- 2 tbsp of tamarind chutney
- 1 handful of coriander, finely chopped
- 1 handful of pomegranate seeds
- 1 tbsp of vegetable oil
Method
Step 1
Keep the potatoes whole and place in a pan of cold water. Put on a high heat, bring to the boil, then simmer for 15 mins or until cooked through. Drain into a colander, then let them cool a little and steam dry.Step 2
Meanwhile, combine the salt, cayenne pepper and paprika in a small bowl and set aside. Mix the honey with the greek yoghurt and spread it loosely over a serving platter.Step 3
Slice the cooked potatoes into 1cm-thick rounds, keeping the skin on. Heat the oil in a non-stick pan on a medium heat and toss in the potatoes. Fry for 5-10 mins, until they crisp up and turn a deep golden-brown.Step 4
Sprinkle the spice mix over the crispy potatoes then gently place them on top of the sweetened yoghurt on the platter. Top with a drizzle of tamarind chutney, some coriander and pomegranate seeds and serve immediately.