Chaat Potatoes with Tamarind Yoghurt & Pickles

Serves 4 as a side

Ingredients

1kg baby potatoes, scrubbed

2 tbsp chaat masala

4 tbsp sunflower oil

Handful of fresh coriander, roughly chopped, to serve

½ quantity pickled shallots & chillies (see panel)

Salt

For the tamarind yoghurt:

6 tbsp natural yoghurt

1 tbsp tamarind paste

1 tbsp mayonnaise

1 tsp runny honey

1 tsp ground cumin

2cm piece of fresh root ginger, peeled and grated

1 garlic clove, finely grated

Pinch of flaky sea salt, or more to taste

Method

1. Preheat the oven to 220C/200C fan/ 425F/ Gas Mark 7.

2. Cut the baby potatoes in half lengthways so that you have nice long wedges. Add to a large bowl along with the chaat masala, sunflower oil and about ⅓ teaspoon of salt, then mix together so that the potatoes are completely coated.

3. Spread the potatoes out, cut-sides down, on a large baking tray (so that they are taking direct heat from the pan, which ensures maximum crispiness), then bake for 20-30 minutes, untouched, until they have a crispy exterior and a soft, fluffy interior.

4. Mix all the tamarind yoghurt ingredients together in a bowl and taste for seasoning — depending on the brand of tamarind you’re using, it might need more salt. It should be tart and creamy, but with the little touch of honey bringing balance.

5. Pour the tamarind yoghurt on to a large serving plate and spread out.

6. Scatter with the chopped fresh coriander, then arrange the crispy potatoes on top. Sprinkle the pickled shallots and chillies and a little spoonful of the pickle liquor across the dish — this last step really brings the dish to life.