Dreamy Creamy Raita Roasted Potato Salad

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)
  1. Preheat oven to 425F
  2. Bring a pot of water and 2 tbsp salt to boil 
  3. While water is heating, cut potatoes in half width wise
  4. Add potatoes to boiling water, bring to a boil and reduce to a simmer for 10 minutes
  5. Drain potatoes and return back to the pot and shake to rough up the edges 
  6. Let cool
  7. 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
  8. Place sheet tray with oil in the oven for 5-7 minutes or until hot
  9. 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.
  10. Roast for 30-40 minutes, or until browned on the edges (I used an air fryer and the results were heaven)
  11. 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
  1. Put all ingredients into a bowl, stir to combine


  • 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.

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