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Ingredients

  • 500g new potatoes, halved or quartered if large
  • olive oil
  • 3 tsp poppy seeds
  • ½ tsp black mustard seeds
  • ½ tsp black onion seeds
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp chilli flakes
  • ½ tsp turmeric
  • 2 tbsp Greek yoghurt
  • ½ sliced red chilli
  • coriander leaves

Method

  • STEP 1

    Heat the oven to 200c/fan 180c/gas 6. Toss the potatoes with olive oil, season and roast for 15-20 minutes or until tender.
    Add all the spices to the tin, toss well then cook for another 5-10 minutes until golden.
    Top with a dollop of yoghurt, some chilli and the coriander leaves.

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