This recipe is a mashup of Emily’s English Roasted Potatoes and leftover Raita. The result is absolutely spectacular and was born from a dream and some leftovers that needed a new life. I used creamer potatoes, not Yukon gold as the original recipe suggests, and I adapted a recipe for raita that I found online.
I bought said creamer potatoes with no idea what I was going to do with them. I remembered this dreamy potato recipe and decided they would be a great home to this leftover creamy raita. So off to work I went, and this will make regular appearances.
It’s best eaten warm, and serves 4.
- 1.75-2 lbs of creamer potatoes, cut in half width-wise
- ¼ cup avocado or coconut oil (you need an oil that can stand up to high heat)
- Preheat oven to 425F
- Bring a pot of water and 2 tbsp salt to boil
- While water is heating, cut potatoes in half width wise
- Add potatoes to boiling water, bring to a boil and reduce to a simmer for 10 minutes
- Drain potatoes and return back to the pot and shake to rough up the edges
- Let cool
- While potatoes are cooling, line a sheet tray with parchment paper and drizzle the oil over the pan, making sure it’s nice and evenly spread out
- Place sheet tray with oil in the oven for 5-7 minutes or until hot
- Remove tray from oven and put cooked potatoes on, using tongs to avoid splatter. Coat all the potatoes with oil and a sprinkle of salt.
- Roast for 30-40 minutes, or until browned on the edges (I used an air fryer and the results were heaven)
- Remove from oven and let cool for 10 minutes
- 1 package full fat, plain greek yogurt (non dairy is fine) – about 6 oz.
- ½ English cucumber, small dice (¼” x ¼” x ¼”)
- 2 tbsp fresh cilantro, minced
- 1 green onion, sliced thinly on the bias (at an angle), reserve some greens for garnish
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Salt and Pepper to taste
- Put all ingredients into a bowl, stir to combine
FOR THE SALAD
- Put potatoes into a large bowl, cover with raita and stir to combine and make sure that all potatoes are coated with raita. Top with reserved green onions and serve.