Spicy Potatoes with Yogurt-Mustard Dipping Sauce

  • Hot, Aromatic, For Vegetarians, For Vegans

    Preparation Time

  • easy

  • Difficulty Level

  • 4


Coriander was apparently cultivated by the Ancient Greeks, since 2000 B.C. The word “coriander” derives from the old French “coriander”, which comes from the Latin “coriandrum”, in turn from the Ancient Greek word “κορρίανον”. It is used in cooking, and especially in the Asian cuisine. Its taste is very unique. Its leaves contain vitamin A, vitamin C, and vitamin K, while its seeds contain large quantities of iron, magnesium, manganese and calcium.


Hot, Aromatic, For Vegetarians, For Vegans

  • 1 kg potatoes, rinsed thoroughly
  • 3 tbsp olive oil
  • ½ tsp dried garlic Sunspices
  • 2 tsp sweet paprika Sunspices
  • ½ tsp cayenne pepper Sunspices
  • ½ tsp ground coriander Sunspices
  • Salt

Fir the dipping sauce

  • 200 gr Greek-style yogurt
  • 2 tbsp mustard
  • Salt
  • 2 tsp honey
  • Black pepper Sunspices


  1. We preheat the oven to 220C/430F. We cut the potatoes into wedges. We boil them for about 10 minutes until they just begin to soften. In the meantime, we mix the olive oil, the garlic, the paprika, the cayenne pepper, the coriander and the salt. We strain the potatoes and we pat them dry. We put the potatoes in the bowl with the marinade and we mix very well.
  2. We line a pan with parchment paper and we place the potatoes in the pan, in  a single layer. We bake for 25-30 minutes, until golden and crispy.
  3. For the dipping sauce: while the potatoes are being baked, in a bowl we mix all the ingredients. We serve the potatoes with the dipping sauce.

Tips & information about the recipe

If, instead of potatoes, you use sweet potatoes, you will have a very tasty and gluten-free dish.

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