Main Meals
Sauces & Dips
Tandoori Potatoes with Coriander Salsa
Serves
2
Prep in
10 minutes
Cooks in
20 minutes
We often call the good old spud a ‘humble’ vegetable.
That’s fine.
Until we forget about how incredible potatoes are.
This simple recipe celebrates how truly divine this classic veg is, I hope you enjoy it as much as I do.
Key Facts
- Gluten & grain free
- Easy recipe
Ingredients
- 1-2 waxy potatoes
- 1 heaped tablespoon tandoori spice mix (I use Geetas Foods)
- 1 tablespoon avocado oil
- Yoghurt of choice
- Smoked sriracha (I get mine from Eaten Alive London)
- Nigella seeds
- SALSA
- 1 bunch coriander
- 1/4 red onion
- 1 tablespoon jalapeño lime sauce (I get mine from Eaten Alive London)
- Juice of 1/2 lime
Preparation
01
Chop your potatoes, bring to a boil in a pan of salted water, cook for 5 minutes, drain & leave to steam.
02
Preheat your oven to 200°C.
03
Blitz all the salsa ingredients & leave to infuse.
04
Put a lid on your potato pan & shake vigorously to bash up the edges, add the oil & spices, shake to coat. Roast for 10 minutes on a lined tray, turn & roast for a final 5 minutes.
05
Serve with your yoghurt, sriracha, a hefty spoon of salsa & sprinkle of seeds.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
