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Crispy chilli potatoes recipe

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These crispy chilli potatoes make the perfect summer side dish. Served with creamy coconut yogurt, a drizzle of chilli oil and plenty of coriander, try these spuds as a barbecue side dish for big summer flavours. See method

Serves Serves 4 as a side
Takes 55 mins
286 calories / serving
Vegetarian
Gluten-free

Ingredients

750g baby potatoes
3 tbsp olive oil
1 ½ tbsp chilli oil
2 small garlic cloves, crushed
175g Tesco Greek-style Coconut Yogurt
1 lime, finely zested and cut into wedges
½ tsp crushed chilli flakes
10g coriander, roughly chopped
4 spring onions, finely sliced

Low in sugar; low in salt

Each serving contains

Energy
1200kj
286kcal 14%
Fat
14g 20%
Saturates
4g 19%
Sugars
6g 7%
Salt
0.2g 3%

of the reference intake
Carbohydrate 33.2g Protein 5.3g Fibre 4.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a pan of water, cover and bring to the boil. Simmer for 10-15 minutes, until just tender. Drain in a colander and leave to steam-dry.
Once the potatoes are cool enough to handle, cut into quarters. Return to the colander and shake to ruffle them up slightly. Pour the olive oil into a roasting tin. Heat in the oven for 2 mins, then carefully add the potatoes and toss to coat in the oil. Spread out evenly and roast for 30-35 mins, turning halfway, until golden and crispy.
Meanwhile, mix half the garlic into the yogurt and season. Pour the chilli oil into a small frying pan and place over a low heat. Add the remaining garlic and the chilli flakes, then fry gently for 1-2 mins until the garlic has softened.
Spoon the yogurt onto a serving plate, spreading it out to the edges. Remove the potatoes from the roasting tin with a slotted spoon and drain on kitchen towel. Place the potatoes on top of the yogurt and drizzle all over with the chilli oil. Sprinkle with the lime zest, scatter over the coriander and spring onions, and serve with lime wedges on the side.

See more Summer side recipes