SPICED POTATOES WITH GARLIC CHIPS AND YOGHURT

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

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.