Crunchy Spiced Baby Potatoes
As far as side dish recipes go, our Crunchy Spiced Baby Potatoes will be one the family won't be able to get enough of.
Ingredients
- 1 teaspoons ground cumin
- 1/4 teaspoons ground chilli
- 1/2 cup greek yoghurt
- 1 teaspoons coriander
- 700 grams baby potatoes, skins on
- 1 lemon, juiced
- 1/2 teaspoons paprika
- 1 pinch salt
- 2 cups oil
- 1 teaspoons ground cumin
- 1/4 teaspoons ground chilli
- 1/2 cup greek yoghurt
- 1 teaspoons coriander
- 700 grams baby potatoes, skins on
- 1 lemon, juiced
- 1/2 teaspoons paprika
- 1 pinch salt
- 2 cups oil
- Step 1 of 3In a saucepan of boiling, salted water cook potatoes for 10 minutes, until just tender. Drain and cool slightly. Use a tea towel to help squash each potato with your hand, so it cracks a little.
- Step 2 of 3In a heavy-based saucepan or deep-fryer, heat oil to 180°C. Lower potatoes into oil and cook for 8 minutes, until golden and crisp. Drain on a paper towel.
- Step 3 of 3In a large bowl, combine lemon juice and spices. Add hot potatoes and toss to coat. Sprinkle with coriander and serve with yoghurt on the side.
Method
- Step 1 of 3In a saucepan of boiling, salted water cook potatoes for 10 minutes, until just tender. Drain and cool slightly. Use a tea towel to help squash each potato with your hand, so it cracks a little.
- Step 2 of 3In a heavy-based saucepan or deep-fryer, heat oil to 180°C. Lower potatoes into oil and cook for 8 minutes, until golden and crisp. Drain on a paper towel.
- Step 3 of 3In a large bowl, combine lemon juice and spices. Add hot potatoes and toss to coat. Sprinkle with coriander and serve with yoghurt on the side.
Nutrition per serving
1069 Kilojoules
Protein6 grams
Fat11 grams
Carbs31 grams
Sugars1 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3In a saucepan of boiling, salted water cook potatoes for 10 minutes, until just tender. Drain and cool slightly. Use a tea towel to help squash each potato with your hand, so it cracks a little.
- Step 2 of 3In a heavy-based saucepan or deep-fryer, heat oil to 180°C. Lower potatoes into oil and cook for 8 minutes, until golden and crisp. Drain on a paper towel.
- Step 3 of 3In a large bowl, combine lemon juice and spices. Add hot potatoes and toss to coat. Sprinkle with coriander and serve with yoghurt on the side.