This easy side dish relies on a well stocked spice cupboard – it’s
basically a mix of spices that when combined give a curry flavour. This is such an easy way to jazz up potatoes and gives a simple roast, grilled or pan-cooked meat, chicken or fish meal a real flavour boost.
An added bonus, these roast potatoes fill the house with a
wonderful aroma which will have the family sitting at the table
before you have called them for dinner or if entertaining it
emits a wonderful welcoming scent to greet your guests.
Roasted Spiced Potatoes
The tangy lemon yogurt sauce cools and balances the flavour of the
2 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric powder
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground cardamom
sea salt and freshly ground black pepper
500g potatoes, scrubbed and cut into chuncks
LEMON YOGURT SAUCE
½ cup natural yogurt
1 tbsp lemon juice
1 tbsp vegetable oil
chopped fresh coriander
1 Preheat oven to 200°C.
2 Place coriander, cumin, turmeric, cloves, cinnamon,
cardamom, a good grind of salt and black pepper and a good splash of oil in a large bowl and mix to combine. Add potatoes and toss to coat with spice mixture.
3 Tip potato mixture onto a baking tray, spread out in a single layer and roast for 30-45 minutes or until potatoes are tender.
4 To make sauce, place yogurt, lemon juice, oil and a good grind of salt in a bowl and mix to combine.
5 To serve, pile potatoes into a serving bowl, pour over yogurt sauce and scatter with coriander.
Where did the ingredients for this dish come from:
Potatoes, fresh coriander: JJ’s Organics – Napier; Yoghurt: Origin Earth – Havelock North; From the garden: lemon; Store Cupboard Ingredients: vegetable oil, ground coriander, cumin, turmeric, cloves, cinnamon, cardamom, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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