|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
Warming, satisfying - try our hearty sausage and potato cassoulet for a tasty evening meal.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Low sat fat
A warming one-pan dish, our jerk potato and black bean curry is quick and simple but brimming with vibrant Caribbean flavours - get cooking our recipe now!
This campaign was originally produced in the framework of a programme co-financed by the European Union