Spiced Baby Potatoes with Yoghurt and Chutneys
Ingredients
800 g of british baby potatoes
1 tin of chickpeas, drained
2 tbsp of vegetable oil
1 tsp of ground turmeric
1 tsp of chilli powder
2 tsp of ground cumin
150 g of natural yoghurt, seasoned
2 green chillies, finely sliced
80 g of bombay mix
100 g of pitted dates
50 g of tamarind paste
50 g of coriander, roughly chopped
1 garlic clove, crushed or grated
30 g of blanched hazelnuts
0.5 lemon, juiced
4 servings
Calories~638 kcal
Protein~16 g
Carbs~98 g
Fat~21 g
Fiber~15 g
Sugar~25 g
Total recipe
Calories~2,550 kcal
Protein~65 g
Carbs~390 g
Fat~85 g
Fiber~60 g
Sugar~100 g
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a pan of salted water, bring to the boil then reduce to a simmer and cook for 8 mins, or until tender but not too soft. Drain and set aside.
Step 2
Meanwhile, put the dates for the date chutney in a heatproof bowl, cover with 150ml just-boiled water and soak for 10 mins to soften.
Step 3
To make the green chutney, whizz the coriander, garlic, hazelnuts and lemon juice with 80-100ml water in a food processor to a pesto-like consistency. Season to taste, then transfer to a bowl and set aside.
Step 4
Tip the cooked potatoes and the chickpeas into a baking tray lined with baking paper, drizzle with the oil, then add the turmeric, chilli powder and 1 tsp cumin. Season with a little salt and black pepper, toss to combine, then roast for 20 mins.
Step 5
Meanwhile, rinse out the food processor. Add the dates and their soaking liquid, the tamarind, 1 tsp cumin and a pinch of salt; blitz until smooth, adding a splash more water if needed.
Step 6
After 20 mins, remove the potatoes from the oven and gently squash them with a spatula. Return to the oven for 15-20 mins, until golden and crisp.
Step 7
To serve, arrange the potatoes and chickpeas in a large serving dish and dollop over the yoghurt and chutneys. Scatter over the green chilli and top with bombay mix (if using).
