Name: Roast potato chaat
Total time: 35 min
Yield: Serves 2-3
Cuisine: Indian
Ingredients: 500g left-over roast potatoes; 2 tbsp vegetable oil; 1 tbsp cumin seeds; 2 tsp ground coriander, crushed; 1 tsp ground turmeric; 3 cloves garlic, bashed; 1 green chilli, sliced; 2 plum tomatoes, chopped; 1 red onion, finely chopped; 4 tbsp mango chutney; a handful bombay mix; 6 tbsp natural yogurt; a small bunch coriander, plus extra to serve; 1 lime, juiced

A colourful plate of spiced roast potatoes, chopped tomatoes, coriander and bombay mix

500g left-over roast potatoes
2 tbsp vegetable oil
1 tbsp cumin seeds
2 tsp ground coriander
crushed
1 tsp ground turmeric
3 cloves garlic
bashed
1 green chilli
sliced
2 plum tomatoes
chopped
1 red onion
finely chopped
4 tbsp mango chutney
a handful bombay mix

CORIANDER YOGURT

6 tbsp natural yogurt
a small bunch coriander
plus extra to serve
1 lime
juiced

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the potatoes into a bowl and add the oil, spices and garlic cloves. Season and toss well, then tip onto a large baking tray. Roast for 25-30 minutes or until crisp, tossing halfway through.
step 2
To make the coriander yogurt, put all the ingredients in a high-powered blender with a little seasoning, and whizz until smooth.
step 3
Tip the roasted potatoes and any spices onto a serving platter and top with the chilli, tomatoes and red onion. Drizzle with lots of the coriander yogurt and dollops of mango chutney. Sprinkle over the bombay mix, along with a few coriander leaves.