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Spiced new potatoes with tropical dipping sauce

  • 10 as a nibble
Spiced new potatoes with tropical dipping sauce

Sweet new potatoes are so welcome when they arrive. Hand them out warm or cold on a large platter. They are an economical and filling nibble.


  • 750 grams baby new potatoes, scrubbed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Madras curry paste
  • grated rind 1 lemon or lime

Tropical mango and lime sauce

  • 1 teaspoon curry paste
  • 1 tablespoon oil
  • 400 grams mangoes, well drained
  • grated rind and juice 1 lime
  • ½ cup thick unsweetened yoghurt
  • 1-2 tablespoons chopped coriander


  1. Cook the potatoes gently in boiling salted water. Drain and cool so that you can handle them. Cut large ones in half if wished.
  2. Heat the oil in a large pan. Add the curry paste and cook until fragrant. Stir in the lemon rind, and season well with salt and pepper. Add the potatoes and cook over a medium heat, tossing until the potatoes are slightly browned and well-flavoured.
  3. Serve warm or cold with the Tropical Mango and Lime Dipping Sauce.

Tropical Dipping Sauce

  1. Cook the curry paste in the oil until fragrant.
  2. Puree the mangoes with the curry paste, lime rind and juice and stir through the yoghurt and coriander before serving.

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