Crunchy Spiced Baby Potatoes

clock 10 minutes + 20 minutes bowl Serves 4


  • 700g baby potatoes, skins on
  • Salt
  • Oil, to deep-fry
  • 1 lemon, juiced
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground chilli
  • 1/2 cup Greek-style natural yoghurt, to serve
  • Coriander, to serve
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  • 1. In a saucepan of boiling, salted water cook potatoes for 10 minutes, until just tender. Drain and cool slightly. Use a tea towel to help squash each potato with your hand, so it cracks a little.

  • 2. In a heavy-based saucepan or deep-fryer, heat oil to 180°C. Lower potatoes into oil and cook for 8 minutes, until golden and crisp. Drain on a paper towel.

  • 3. In a large bowl, combine lemon juice and spices. Add hot potatoes and toss to coat. Sprinkle with coriander and serve with yoghurt on the side.


  • • Energy 1069Kj • Protein 6g • Total Fat 11g • Saturated Fat 2g • Carbohydrates 31g • Sugars 1g • Sodium 19mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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