Potatoes with poppy seeds, coriander and yoghurt

Name: Potatoes with poppy seeds, coriander and yoghurt
Total time: 30 min
Ingredients: new potatoes 500g, halved or quartered if large; olive oil; poppy seeds 3 tsp; black mustard seeds ½ tsp; black onion seeds ½ tsp; cumin seeds ½ tsp; fennel seeds ½ tsp; chilli flakes ½ tsp; turmeric ½ tsp; Greek yoghurt 2 tbsp; red chilli ½ sliced; coriander leaves

30 minutes
serves 4
Easy

This recipe is from head chef Tim Yates at the East London restaurant 100 Hoxton. This is the ideal side dish for an exotic main; serve with a dollop of yogurt, some chilli and coriander.

March 25, 2015 at 3:05 pm

Ingredients

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