Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Spiced Potatoes with Honeyed Yoghurt and…
Spiced Potatoes with Honeyed Yoghurt and Tamarind

Spiced Potatoes with Honeyed Yoghurt and Tamarind

Brought to you by: OcadoLife
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
Share recipe


  • 500g new potatoes
  • 1 tsp himalayan pink salt
  • 1 tsp cayenne pepper
  • ½ tsp hot or sweet smoked paprika
  • 2 tsp honey
  • 350g greek yoghurt
  • 1 tbsp vegetable oil
  • 2 tbsp tamarind chutney
  • 1 handful coriander, finely chopped
  • 1 handful pomegranate seeds


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.

Shop the ingredients

You might like

    The reviews are in: