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Potatoes with poppy seeds, coriander and yoghurt

Potatoes with poppy seeds, coriander and yoghurt

Name: Potatoes with poppy seeds, coriander and yoghurt
Total time: 30 min
Yield: serves 4
Ingredients: 500g new potatoes halved 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

Published: March 25, 2015 at 3:05 PM

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serves 4

Easy

Total time: 30 mins

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This recipe is from head chef Tim Yates at the East London restaurant 100 Hoxton. This is the ideal side dish for an exotic main; serve with a dollop of yogurt, some chilli and coriander.

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Ingredients

Nutrition

500g new potatoes

halved 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: per serving

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.

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