This side dish goes with any­thing, from roast meats to light sal­ads. Don’t ex­pect any left­overs.

Red - - LIVING -

SERVES: 4-8 as a side dish PREPA­RA­TION TIME: 20 min­utes

COOK­ING TIME: 20 min­utes

700g waxy pota­toes, halved length­ways

Ex­tra vir­gin olive oil

Zest of 1 un­waxed lemon, finely grated

2 tsp cumin seeds

1-11/2 tsp chilli flakes

Ghee or veg­etable oil For the turmeric yo­ghurt:

200ml Greek yo­ghurt

Ex­tra vir­gin olive oil

7.5cm piece fresh turmeric, finely grated

1 small bunch (around 30g) mint, leaves stripped and chopped 6 large gar­lic cloves, bashed, thinly sliced and fried into crisps

1 Bring a large saucepan of wa­ter to the boil. Add pota­toes and par­boil for around 10 min­utes, or un­til al­most cooked but still firm in the cen­tre. Drain and rinse, then pat dry. Put into a bowl to dry com­pletely. When dry, driz­zle a lit­tle ex­tra vir­gin olive oil into the bowl. Add lemon zest, cumin seeds, chilli flakes and some pep­per. Toss to coat pota­toes well.

2 Pour enough ghee or veg­etable oil into a large fry­ing pan to gen­er­ously coat the base. Set over a medium heat. When oil is hot, add pota­toes with their cut sides fac­ing down­wards. Fry slowly for eight to 10 min­utes on each side, or un­til pota­toes have a deep golden crust. Al­ter­na­tively, roast them at 220°C/ gas mark 7 for 35 to 40 min­utes if you pre­fer. Trans­fer the pota­toes to a plat­ter and sea­son well with salt.

3 Sea­son the yo­ghurt with salt and pep­per and stir in a lit­tle olive oil.

Mix the grated turmeric into yo­ghurt, swirling for a mar­bled ef­fect. Scat­ter the mint and gar­lic chips over the pota­toes and serve with the yo­ghurt.

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