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Make this roast potato chaat for an Indian side dish, then check out our Indian nachos, aloo tikki chaat, pineapple chaat and more vegetarian Indian recipes.

Also take a look at more crispy roast potato recipes, including our best-ever roast potatoes, goose fat roast potatoes and parmesan roast potatoes.

Ingredients

  • 500g left-over roast potatoes
  • 2 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 2 tsp ground coriander, crushed
  • 1 tsp ground turmeric
  • 3 cloves garlic, bashed
  • 1 green chilli, sliced
  • 2 plum tomatoes, chopped
  • 1 red onion, finely chopped
  • 4 tbsp mango chutney
  • a handful bombay mix

CORIANDER YOGURT

  • 6 tbsp natural yogurt
  • a small bunch coriander, plus extra to serve
  • 1 lime, juiced

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the potatoes into a bowl and add the oil, spices and garlic cloves. Season and toss well, then tip onto a large baking tray. Roast for 25-30 minutes or until crisp, tossing halfway through.

  • STEP 2

    To make the coriander yogurt, put all the ingredients in a high-powered blender with a little seasoning, and whizz until smooth.

  • STEP 3

    Tip the roasted potatoes and any spices onto a serving platter and top with the chilli, tomatoes and red onion. Drizzle with lots of the coriander yogurt and dollops of mango chutney. Sprinkle over the bombay mix, along with a few coriander leaves.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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