Potato bhaji skins

Delicious roasted potato skins are filled with a spiced bhaji mixture and topped with a refreshing coriander yoghurt dressing. A perfect blend of crispy, creamy, and aromatic flavours for any occasion.

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 6–8

Dietary
Vegetarian

Matt Tebbutt recipeBy Crystelle Pereira
From Saturday Kitchen



This dish earns a B on the Nutri-Score scale, reflecting its balance of fresh ingredients and moderate use of fats. The nutrient-rich potatoes, aromatic spices, and coconut yoghurt contribute positively. (Nutri-Score)


Equipment


Ingredients

For the roasted potatoes

  • Olive oil: 7 tbsp
  • Ground turmeric: ¼ tsp
  • Baking potatoes: 4 large, sliced in half lengthways
  • Fine sea salt: 1 tsp
  • Black pepper: ½ tsp

For the bhaji

  • Coconut oil: 2 tbsp
  • Black mustard seeds: 4 tsp
  • Fresh curry leaves: 40
  • Cumin seeds: 3 tsp
  • Small brown onions, finely diced: 4
  • Fresh root ginger, grated: 2.5cm/1in piece
  • Garlic cloves, grated: 6
  • Ground turmeric: ½ tsp
  • Caster sugar: 4 tsp
  • Red-skinned peanuts: 6 tbsp
  • Fresh coriander, finely chopped: small handful
  • Fine sea salt: to taste

For the coriander yoghurt dressing

  • Fresh coriander, leaves and stalks: large handful
  • Green chilli or Indian finger chilli: 1
  • Garlic clove, chopped: 1
  • Coconut yoghurt: 120g/4¼oz
  • Lime, juice only: ½
  • Tamarind concentrate: ½ tsp

Method

Preparing the Roasted Potatoes

Roast the Potatoes

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Mix olive oil with turmeric, salt, and pepper in a small bowl.
  • Brush potatoes with half of the oil mixture and place flesh-side down in a roasting tin.
  • Roast for 40 minutes until soft and golden.

Prepare the Skins

  • Score a crosshatch pattern on the flat side of the roasted potatoes and scoop out the flesh, leaving a thin border.
  • Brush the inside of the skins with the remaining turmeric oil.
  • Bake skin-side down for 20 minutes until crispy.

Making the Bhaji

Cook the Spices

  • Melt 1 tbsp coconut oil in a frying pan over low heat.
  • Fry mustard seeds, curry leaves, and cumin seeds for 2 minutes until fragrant.

Prepare the Onion Mixture

  • Add onions to the pan and fry for 20–30 minutes until browned.
  • Mix in ginger, garlic, and turmeric, frying for 2 minutes.
  • Stir in the scooped potato flesh and fry for 3 minutes.
  • Season with salt and sugar to taste and loosen with a splash of water if necessary.

Add the Peanuts

  • In a separate pan, heat 1 tbsp coconut oil and fry peanuts for 4 minutes.
  • Stir peanuts and chopped coriander into the bhaji mixture.

Making the Coriander Yoghurt Dressing

  • Blend coriander, chilli, garlic, coconut yoghurt, lime juice, and tamarind in a food processor until smooth.

Assembling the Dish

  • Fill potato skins with bhaji mixture and drizzle over coriander dressing.
  • Serve the remaining dressing on the side.

Suggested Wine Pairing

Majestic: Jean-Luc Colombo Les Abeilles Blanc
A floral and zesty white wine that complements the spices and creamy dressing.

Tesco: Tesco Finest Chenin Blanc
Bright acidity and tropical fruit flavours harmonize with the dish’s rich components.

Sainsbury’s: Sainsbury’s Taste the Difference Rioja Blanco
Crisp and aromatic, enhancing the spices and creamy yoghurt dressing.


What can you serve with this

  1. Chutney: Adds sweetness and a tangy kick.
  2. Mint raita: Cools the palate and complements the flavours.
  3. Warm naan bread: Perfect for scooping up the bhaji.

Nutri-score Health Check

This recipe scores a B, offering a balanced meal with nutrient-rich potatoes and aromatic spices. The coconut yoghurt dressing adds healthy fats, though the fried peanuts and oil keep it from achieving an A. This score is a guideline based on the recipe’s ingredients.


Recipe FAQs

  • Can I use sweet potatoes? Yes, sweet potatoes provide a sweeter flavour and additional nutrients.
  • Can I prepare the bhaji ahead? Yes, store in the fridge and reheat before assembling.
  • Can I skip the tamarind? Yes, substitute with a splash of lemon juice for acidity.
  • What is a good substitute for curry leaves? Use fresh basil or bay leaves for a different flavour.
  • Can I make this vegan? Yes, ensure the yoghurt is plant-based.
  • What can I serve instead of coriander dressing? Try a simple garlic mayo or spiced yoghurt.
  • Can I use ghee instead of coconut oil? Yes, ghee provides a richer flavour.
  • How do I store leftovers? Store in an airtight container for up to 3 days.
  • Can I freeze the potato skins? Yes, freeze before filling for up to 1 month.
  • What wine pairs best? Light, aromatic whites like Albariño or Chenin Blanc work wonderfully.

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