My version of this classic crispy potato dish is packed with a variety of fresh herbs, turmeric for a golden colour and cayenne pepper for a light spiciness. Serve with a tahini yogurt sauce along with grilled chicken or fish.

INGREDIENTS:

• 1kg cocktail potatoes

• 1 brown onion finely diced

• 2 garlic cloves minced

• 3 tsp whole coriander seeds

• 1/4 tsp whole cumin seeds

• 1 tsp turmeric powder

• 1 tsp cayenne pepper

• 1/2 bunch coriander leaves

• 1/4 cup dill leaves

• Juice of 1/2 lemon

• Good pinch sea salt

• Olive oil 

For the Tahini sauce:

• 2 tbsp tahini (Yalla tahini dip works well!)

• 3 tbsp Greek plain yogurt

• 1/2 lemon juiced

• Pinch sea salt

• Extra pinch cayenne pepper

METHOD:

1. Slice the potatoes into quarters, add to a steamer and steam until tender when pricked with a fork.

2. To make the tahini sauce, combine all of the ingredients into a small bowl, stir well to combine and set aside.

3. Warm up a heavy base fry pan (cast iron is ideal) to medium heat. Add the whole coriander and cumin seeds and dry fry for a few minutes to toast. Add the toasted seeds to a mortar and pestle and pound until they turn into a powder.

4. In the same fry pan add a drizzle of olive oil followed by the diced brown onion and minced garlic. Sauté on medium heat until the onions become transparent.

5. Transfer the onions to a large mixing bowl along with the steamed potatoes, turmeric powder, cayenne pepper and 3/4 of the ground up toasted spices. Add a good drizzle of olive oil over the top and toss the potatoes well to coat all of the sides.

6. Using the same fry pan again on medium to high heat add the potatoes in batches to fry and crisp up, tossing to evenly cook all sides . Fry in batches to allow an even cook.

7. Add the fried potatoes to a large serving bowl, followed by the coriander and dill leaves, the lemon juice as well as a good pinch of sea salt, mixed through.

8. Serve with the remanding toasted spices sprinkled over the top and the tahini sauce in a bowl on the side with a pinch of extra cayenne pepper swirled through.

Serve: 4

Prep / cook time: 35-40 minutes