Cook the potatoes in a pan of boiling salted water for 7-8 minutes or until just tender, drain and leave to cool slightly. Meanwhile, heat the olive oil in a large pan, then add the onion and fry for 2-3 minutes, until softened. Add the potatoes, ground coriander, cumin, turmeric, cayenne pepper and season well. Cook over a medium heat for 10 minutes, turning occasionally until crispy and golden. Add the garlic and cook for 1-2 minutes, then spoon over the lemon juice and toss with the coriander. Serve the potatoes with the yogurt, garnished with a little cayenne pepper.
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