|Sat Fat 0.4g||2%|
Make the spice mix by mixing all the ingredients together.
Heat the oven to 200c.
Blanch the potatoes for two minutes in boiling water and drain. Leave to cool.
Toss through the spice mix and put on a preheated baking tray. Spray with some cooking oil spray and bake in the oven until crisp for about 15-20 minutes, turning halfway when becoming golden and crisp.
Stir the harissa through the yoghurt and serve with the crisps, sprinkled with spring onion, chillies and coriander.
450g Maris Pipers, thinly sliced
For the spice mix:
2tsp ground cumin
1tsp sesame seeds
1tbsp ground coriander
2tsp dried mint
2tsp smoked paprika
tsp chilli powder
A pinch of salt
For the dip
80g low fat natural Greek yoghurt
1tsp rose harissa
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
Bombay potato hash recipe
Packed full of flavour and textures, this is great dish to experiment with spice combinations - don't be afraid to turn up the heat a little!
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
This campaign was originally produced in the framework of a programme co-financed by the European Union