16753

Potatoes with poppy seeds, coriander and yoghurt

  • 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.

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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.

Nutritional Information

  • Kcals 122
  • Carbs 19.7g
  • Protein 3.5g
  • Fat 5.2g
  • Salt 0.1g
  • Fibre 1.7g
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