Ingredients

Method

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

Method

Ingredients

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.