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Tandoori-roast potatoes

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 40 minutes

Ingredients

6 potatoes
1 T butter
Sea salt
1 T korma curry paste
1-2 cups plain thick yoghurt

Method

Preheat the oven to 200°C. Peel and quarter potatoes, then boil until tender. Drain, then add butter to the saucepan and toss to coat the potatoes.
Transfer to a hot baking tray and roast – turning occasionally – for 40 minutes, or until crisp and golden. Sprinkle with sea salt, then smash the potatoes with the back of a spoon.
Fold korma curry paste into plain thick yoghurt, spoon over the steaming potatoes and serve.