Spiced Potatoes with Honeyed Yoghurt and Tamarind
By OcadoLife
Published on 29 December 2022
Golden pan-fried new potatoes are sprinkled with fiery cayenne and sweet paprika in this delicious side dish. The heat is tempered by the cooling yoghurt and tamarind brings tartness, adding to the overall complexity of flavour in this recipe by acclaimed chef Saliha Mahmood Ahmed. Perfect served alongside a Moroccan-style roast leg of lamb.Time and servings
35 minsTotal time
4Servings
35 minsCooking time
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.