Yuzu and Yoghurt Crispy Potatoes
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We’re onto Y in the A-Z of Potatoes so I’ve been creative here and have ended up making a delicious spud… and it’s all about the Yuzu!
The Yuzu is an asian citrus fruit which is kinda like the love child of an orange, a lemon and a grapefruit. It’s tangy and sour but like my many lemon potato recipes, it makes for a delicious twist on your crispy spuds.
The method of cooking these spuds leads to ultimate crispy heaven too – so if you don’t fancy the yuzu – just cook the potatoes!
Served with a fresh yoghurt dip so you get an extra Y in there too.
Ingredients
metric imperial
- 2-4 maris pipers
- 2 vegetable stock cubes
- 30g butter
- 2tsp lemongrass paste
- 4tsp yuzu juice
- 1/2 a red chilli
- 1 tsp corn flour
- Plenty of salt and pepper
- 2-4 tbsps thick greek yoghurt
- Handful of chopped coriander or mint
- 1/2 tsp of yuzu juice
Method
- Preheat the oven to 180°CFan/350°F/gas mark 5.
- Get your potatoes cut into 1cm rounds with the skin on and get them into a sauce pan, cover them with cold water, crumble in your stock cubes, add the butter, some salt and bring to a boil and boil for 7-10 minutes until fork tender.
- Get oil into an oven tray and place in the oven to get hot.
- Once the potatoes are cooked drain them but keep 2 tbsps of the stock.
- Get the potatoes into the oven and cook for 40-50 minutes.
- In a mixing bowl mix the garlic, lemongrass, yuzu, chilli, saved stock and cornflour. Pour this mixture over the potatoes half way through cooking and turn the potatoes.
- For the yoghurt dip simply mix the ingredients together and serve underneath your crispy spuds.