800 grams waxy red potatoes
¼ cup spicy mustard
⅓ cup thick plain yoghurt
2 tablespoons olive oil
1 teaspoon cumin or caraway seeds
1 teaspoon sweet smoked paprika
¼ - ½ teaspoon chilli flakes – optional
sea salt and freshly ground pepper
¼ cup plain yoghurt chopped flat-leaf parsley
Preheat the oven to 180°C.
Scrub the potatoes and cut into large chunks. Half cook in boiling salted water. Drain well and cool.
Combine the remaining ingredients in a large bowl and toss the potatoes so they are well coated. Tip onto a baking tray lined with a Teflon sheet or baking paper, separating the potatoes. It is important to use a lined tray as yoghurt catches and burns very easily. Roast until tender and crisp on the outside. Turn occasionally using two forks, taking care not to wipe off the yoghurt coating before it has set on the potatoes.
To serve: Place in a serving bowl, discarding any dark brown bits of yoghurt in the baking dish. Drizzle with yoghurt and flat-leaf parsley.
I have cooked this recipe using a variety of flavoured mustards, from horseradish to a spicy Cajun style and they all work well. If you have only Dijon mustard use a half teaspoon of chilli flakes to get a spicier flavour or use a hot smoked paprika.