Indian Spiced Roast Potatoes with Green Chilli and Garlic Yoghurt Sauce

Coated with spices and served on a fresh and zingy Green Chilli and garlic yoghurt sauce, these Indian-inspired roasties bring something special to the table.

Ingredients:

For the potatoes

2kg potatoes
Olive oil
1 tsp salt
1 tsp turmeric
2 tsp ground coriander
2 tsp garam masala

For the sauce

1tbsp olive oil
2 cloves garlic, finely chopped
1 heaped tbsp Aioli Green Chilli
300g double cream yoghurt

To serve:
Finely sliced red onion
Finely chopped fresh coriander

Method:

1. Preheat oven to 220°C.

2. Peel potatoes and chop into bitesize pieces. Add to a large pan of salted cold water and set over high heat. Bring to a boil, cook the potatoes for 4-5 minutes and then drain.

3. Take a large roasting tin and drizzle in enough olive oil to cover the base—place in the preheated oven for 10 minutes.

4. Mix the salt, turmeric, ground coriander, and garam masala. Sprinkle the spices over the potatoes and toss to coat. Carefully add the spiced potatoes to the preheated oil, using two forks to flip them and ensure they’re fully coated. Roast the potatoes for 45 minutes to an hour until golden and crisp.

5. Whilst the potatoes are roasting, make the sauce. Set a small frying pan over medium-low heat and pour in 1 tbsp olive oil. Add the finely chopped garlic and Aioli Green Chilli to the pan and sizzle for 1 minute, be careful not to let the garlic burn. Pour the oil, garlic and Green Chilli mixture into the yoghurt and stir to combine.

6. To serve, spread the yoghurt sauce onto a platter, tumble over the crispy roast potatoes and finish by topping with finely sliced red onion and chopped coriander.