Fri, 3 October 2025
Ingredients
· 500g baby potatoes (skin on)
· 150g natural yogurt
· 1 tbsp lemon juice
· 1 tbsp ginger–garlic paste
· 1 tsp turmeric
· 1 tsp Kashmiri chili powder (or paprika for milder heat)
· 1 tsp garam masala
· 1 tsp ground cumin
· 1 tbsp vegetable oil
· Salt to taste
For the cheesy topping:
· 50g paneer, grated (optional but adds lovely texture)
· 75g mozzarella, grated
· 50g mature cheddar, grated
· 2 spring onions, thinly sliced
· Fresh coriander, to garnish
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Method
1. Parboil the potatoes Bring a large pot of salted water to the boil. Add the baby potatoes and cook for 8–10 minutes, until just tender. Drain and lightly crush each potato with the back of a spoon (this helps them soak up flavour).
2. Make the marinade In a bowl, mix yogurt, lemon juice, ginger–garlic paste, turmeric, chili powder, garam masala, cumin, oil, and salt.
3. Marinate the potatoes Toss the warm, crushed potatoes in the marinade until well coated. Leave to sit for 15 minutes (or longer if you have time).
4. Roast Preheat oven to 200°C (fan 180°C). Spread potatoes on a lined baking tray and roast for 15–20 minutes, until golden and slightly crisp.
5. Add the cheese Sprinkle the potatoes with paneer, mozzarella, and cheddar. Return to the oven for 5–7 minutes, until the cheese is melted, bubbly, and starting to brown.
6. Finish & serve Scatter with spring onions and coriander. Serve hot with a mint raita or cooling yogurt dip.
