Crispy chilli, coriander & lime potatoes with garlic yoghurt
, Serves 4-5
Russet potato cubes boiled, tossed in chilli, lime and coriander spices, then roasted until crisp and golden.
| prepPreheat oven to 210°C / 410°F | |||
| 4-5 medium russet potatoes, cut into cubes | Boil potatoes 8-10 min, drain | Toss with spices, herbs, lime & oil | Roast 210°C / 410°F, 25-30 min; turn halfway |
| 1 1/2 tsp lime zest | |||
| 1 tsp chilli powder | |||
| 1 tsp garlic granules | |||
| 1/2 tsp crushed chilli flakes | |||
| 1 tbsp fresh coriander, finely chopped | |||
| 1 tsp paprika | |||
| 1 tsp Himalayan salt | |||
| 1 1/2 tsp coarse black pepper | |||
| Juice of 1/2 a lime | |||
| 30 ml olive oil | |||
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