curried red potatoes and cilantro yogurt
For the potatoes:
- ‘B’ size red potatoes (about a peck’s worth, or enough to fill your roasting pan)
- olive oil
- 2 tbsp ground curry powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- pinch of ground cinnamon
- pinch of cayenne pepper
- pinch of ground cloves
- hefty pinch of kosher salt
For the yogurt:
- 8oz strained yogurt
- half of a bunch of cilantro
- 1/4 tsp salt
- juice of one lime
Preheat the oven to 425 – we’re roasting the potatoes, not baking them! Rinse the potatoes and slice them into 8ths – once each in the x, y, and z planes. Dump them into the roasting pan and toss with enough olive oil to coat. Add spices and salt and toss. Roast for about 45 – 50 minutes, stirring them (scrape the bottom!) once every 10 – 15 minutes. Turn on the broiler for another 10 – 15 minutes, shaking every few minutes for even browning.
While the potatoes are in the oven, finely chop the cilantro and mix with yogurt, salt, and lime juice. Allow to set in the fridge for the remaining time.