Potatoes in Spiced Yoghurt

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Yoghurt is easily made with a Thermos flask and a thermometer. A tablespoon of yoghurt stirred into a pint of milk that has been brought to blood heat, left overnight in the Thermos, makes perfect yoghurt.


  • 1 lb (450 g) potatoes, cleaned
  • 2 tablespoons vegetable oil
  • ½ teaspoon finely chopped fresh ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • Pinch of powdered cloves
  • 2 bay leaves
  • ½ pint (275 ml) unsweetened yoghurt
  • Sea salt and freshly ground black pepper


    Boil or steam the cleaned potatoes (peel if old ones are used) until tender. Keep warm while you prepare the rest.

    Heat the oil in a wide pan and put in all the spices and the bay leaves. Cook for a few moments and then add the potatoes. Put a lid on the pan and shake it so that the potatoes are covered with the spices. Finally add the yoghurt, season with salt and pepper and serve.