Roasted Curry Potatoes with Greek Yogurt Sauce
A memorable side dish filled with a custom blend of spices and a cool, tangy sauce for the perfect balance of flavor.
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ingredients
- 28 oz small golden potatoes halved
- 1/2 tsp black peppercorns
- 2 cloves
- 2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground mustard
- 1/2 tsp ground fenugreek
- 1 tsp ground cardamom
- Pinch of ground cinnamon
- 1/2 tsp turmeric powder
- 1 Tbsp olive oil
Greek Yogurt Sauce
- 1/2 cup greek yogurt
- 3/4 Tbsp lemon juice
- 1 Tbsp olive oil
- 1/4 tsp salt
- Fresh chopped cilantro
instructions
- Preheat oven to 400 degrees.
- In a spice grinder, grind together the cloves and black peppercorns until they are completely ground. Combine ground cloves and peppercorns in a small bowl with coriander, cumin, mustard, fenugreek, cardamom, cinnamon, and turmeric. Stir to combine.
- Toss halved potatoes with olive oil until coated evenly. Add in the spice mixture and toss to coat the potatoes. Spread in an even layer on a lined, rimmed baking sheet. Bake for 30 minutes, or until fork tender.
- While the potatoes are baking, whisk together yogurt, lemon juice, olive oil and salt.
- Remove potatoes from oven and add to the serving dish of your choice. Drizzle the yogurt sauce over the potatoes and sprinkle with fresh chopped cilantro.