Potatoes with poppy seeds, coriander and yoghurt
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 500g new potatoeshalved or quartered if large
- olive oil
- 3 tsp poppy seeds
- ½ tsp black mustard seeds
- ½ tsp black onion seeds
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp chilli flakes
- ½ tsp turmeric
- 2 tbsp Greek yoghurt
- ½ sliced red chilli
- coriander leaves
Nutrition:
- kcal122
- fat5.2g
- saturates0g
- carbs19.7g
- sugars0g
- fibre1.7g
- protein3.5g
- salt0.1g
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Toss the potatoes with olive oil, season and roast for 15-20 minutes or until tender.
Add all the spices to the tin, toss well then cook for another 5-10 minutes until golden.
Top with a dollop of yoghurt, some chilli and the coriander leaves.
