RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 kg baby potatoes
• 3 Tbsp Cobram Estate Light Extra Virgin Olive Oil
• 1 tsp brown sugar
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp chilli powder
• Salt and Pepper
• 1 cup frozen peas
• 3 Tbsp Greek Yoghurt
• 4 spring onions, finely sliced
• ½ bunch coriander, roughly chopped

METHOD:

• Preheat oven to 190C.
• Place the potatoes in a pot of lightly salted water and bring to the boil over a medium heat. Par-boil potatoes for approximately 8-10 minutes. Strain and allow to air dry.
• In a large mixing bowl add the oil, sugar, spices and season with salt and pepper. Add the potatoes and toss to coat. Transfer to a baking tray, gently squash the potatoes and place in the oven for 20-25 minutes or until golden and crispy.
• Meanwhile, pour boiling water over the peas, strain after 30 seconds and refresh under cold water. Transfer to the mixing bowl, add the potatoes and yoghurt and toss to combine. Season to taste with salt and pepper and garnish with spring onion and coriander.

Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc or Pinot Noir.