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    Crushed potato salad with coriander chutney

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    Crushed potato salad with coriander chutney

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4-6 as a side


    1kg Jersey Royal or Charlotte potatoes, any large ones halved, parboiled for 5–7 minutes
    2 tbsp light olive oil
    1 tbsp black mustard seeds
    2 tbsp dried curry leaves
    ½ tsp turmeric
    28g pack fresh coriander, leaves only
    160ml can coconut cream
    Juice 2 limes
    1 green chilli, deseeded


    1 Preheat the oven to 200°C, gas mark 6. In a large bowl, toss the parboiled potatoes with the oil, mustard seeds, curry leaves, turmeric and some seasoning. Tip into a roasting tin and place in the oven for 20 minutes. 

    2 Gently crush the potatoes with the back of a spoon then return to the oven for a further 10 minutes or until crisp.

    3 Meanwhile, in a small food processor, blitz the coriander leaves with the coconut cream, lime juice and green chilli. Season and serve alongside the hot crispy potatoes.

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