Crunchy Spiced Baby Potatoes

Name: Crunchy Spiced Baby Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 700 g 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

10 minutes + 20 minutes

Serves 4

Christmas Buffet Potatoes Sides

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Ingredients

700 g 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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How to Pre-prepare Roast Spuds

Method

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.
PER SERVE
• 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