4.9 - Google Reviews

Over 1 million satisfied customers

4.8 - ProductReview.com.au

frypan, non-stick pans, Oven bake

Quick and Easy Recipe: Chaat Masala Potatoes

Becky Gilhespie |

Simple yet satisfying, this potato dish with a touch of spice is the perfect side dish for any occasion.

The ultimate comfort food, potatoes are a staple in any kitchen and loved all over the world. The best part is because they are so versatile, there are always new ways to enjoy them!

This easy Chaat Masala potato dish is inspired by a popular Indian street food and this simplified version is a great side dish for curries and winter roasts. Crunchy roast potatoes with a mild curry flavour served on cool yogurt and topped with your favourite hot sauce, fresh scallion and green chillies will warm you up and make you reach for seconds.

The recipe serves a party of four, but you can easily adjust the recipe according to the number of servings you need. This addictive potato dish is the perfect companion for your roast lamb dinner, as well as a delicious snack any time of the day.

Recipe Serves 4 | Cook time: 40 minutes

Ingredients

  • 8 - 10 Red or Brown Skin Potatoes, Small Size
  • 2 Tbsp Coconut Oil
  • Salt, Pepper
  • 1 Tbsp Curry Powder
  • 1 Scallion, Chopped
  • Sliced Green Chili, to serve
  • 2 Tbsp Yoghurt
  • 1 Tbsp Hot Sauce (such as Sriracha or Franks), or Spicy Chutney Sliced Green Chili, to serve

Method

1. Heat the oven to 200C.

2. Place the potatoes whole in a pot of water and bring it up to a boil. Boil for 5 minutes until almost soft in the middle. Drain.

3. Heat the coconut oil in a pan, then add the potatoes. Season with salt and pepper and toss in the oil.

4. Return to the oven and cook for 20 minutes.

5. Turn Potatoes over and roast on the opposite side for 10 minutes. Add the scallion and sprinkle over the curry powder. Place back in the oven to warm through for another 5 minutes.

6. Spoon the yoghurt in the middle of a serving dish and scatter over some salt. Place the hot potatoes on top of the yogurt, drizzle over the hot sauce of choice with more scallion and sliced green chillies.

This recipe was made using a non-stick frypan from the Tefal Ingenio Professional cookware set. To read my review on how this compares to Le Creuset Toughened Non-Stick click here.

Next Read: Lemon Vegetarian Linguine featuring Tefal's Jamie Oliver Cooks Classic Induction Shallowpan