Spiced roast potatoes with yoghurt
Simple Too, p. 204
The two-stage approach to roasting potatoes – first tightly covered, then uncovered – eliminates the need to parboil by giving them time to effectively steam first, before they begin to sear and crisp on the outside. The spice sprinkle then adds a bit more texture and makes them especially delicious. Get everything ready on the tray ahead of time, if you like, but once they come out of the oven, they need to be served straight away. Cook’s note: Don’t be tempted to line the tray with parchment paper – the potatoes need direct contact with the metal pan to roast properly.
Ingredients
- 1.5kg maris piper (or other floury) potatoes, peeled and cut into 2–3cm chunks
- 115ml olive oil
- 10g oregano sprigs
- 2 tsp sesame seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 150g plain yoghurt
- 10g dill, finely chopped
- Flaked sea salt
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