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Air-fryer spiced potatoes with tamarind chutney recipe

Air-fryer spiced potatoes with tamarind chutney recipe

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Created by The Tesco Real Food team

A cross between roasties and a potato salad, these air-fryer potatoes are something special and the ideal accompaniment to a summer roast or barbecued meats. The spicy-sweet tamarind chutney provides a lovely balance to the garlicky yogurt base. Serve as part of a weekend feast or rustle up midweek – it's all ready in 35 minutes! See method

Ingredients

  • 2 tbsp vegetable oil
  • ½ tbsp ground cumin​
  • 1 tsp ground ginger
  • ¼ tsp ground turmeric
  • ½ tsp onion granules
  • ¼ tsp mild or hot chilli powder, plus extra for serving
  • 450g pack Tesco Finest Jersey Royals, halved
  • 400g Greek-style yogurt
  • ½ small garlic clove, crushed
  • 5g fresh coriander, roughly chopped

For the tamarind chutney

  • 50g tamarind paste
  • 20g light brown soft sugar
  • ¼ tsp ground cumin
  • ¼ tsp mild chilli powder
  • ¼ tsp ground ginger

Each serving contains

  • Energy

    1315kj
    314kcal     16%

  • Fat

    17g 25%

  • Saturates

    7g 35%

  • Sugars

    14g 16%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 31.3g Protein 6.7g Fibre 2.8g

Method

  1. In a bowl, mix the vegetable oil, cumin, ginger, turmeric, onion granules and chilli powder. Add the Jersey Royals and toss to coat; allow to marinate for 5 mins. Preheat an air-fryer to 180°C.
  2. Add the potatoes to the air-fryer in a single layer and cook, turning every 10 mins, for 20-25 mins, until golden, crisp and tender.
  3. Meanwhile, in a heatproof bowl, whisk together the tamarind paste, sugar, cumin, chilli powder and ginger and 1 tbsp boiling water until the sugar has dissolved, then allow to cool.
  4. Mix the yogurt and garlic, then spread on a serving plate and drizzle with half of the tamarind chutney. Top with the potatoes, then drizzle over the remaining chutney. Scatter over the fresh coriander and a little extra chilli powder. Keep leftovers in an airtight container in the fridge for up to 2 days; serve at room temperature.

Tip: To cook in the oven, preheat to gas 6, 200°C, fan 180°C. Bake in a single layer for 30-35 mins until cooked, turning once.

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