Crispy Curried New Potatoes with Minted Curry-Yogurt Dip

Elevate your next BBQ, Sunday roast or casual gathering with these Crispy Curried New Potatoes - tossed in Goldfish Brand Japanese Katsu Style Curry Sauce Concentrate and olive oil, then oven-baked until golden and crunchy. A handful of fresh herbs, chilli and a cool Minted Curry-Yogurt Dip turn them into the perfect side, snack or light lunch.

Our Japanese Katsu Style Curry Sauce Concentrate opens with a warm, almost pastry-like
sweetness courtesy of cinnamon, followed by subtle floral anise echoes from star anise and a gentle nutmeg undertone. On the palate it’s luxuriously smooth - almost satin-soft -building into a mild, lingering warmth rather than an upfront chilli sting. Its velvety texture cloaks the potatoes in a gentle spiced hug.

In contrast, the Curry Dip Condiment greets you with bright, fruity aromas of ripe plums with a hint of sweetness from the onions. Its rich, full-bodied curry flavour is underscored by a delicate sweetness that “lives loud,” backed by a warm, rounded spice profile that plays nicely against cooling dairy - in this recipe, yogurt.

Ingredients (Serves 4)

For the potatoes

• 600 g new potatoes, scrubbed
• 2 tbsp olive oil
• 2 tbsp Goldfish Japanese Katsu Style Curry Sauce Concentrate
• Handful fresh coriander leaves, roughly chopped
• Handful fresh basil leaves, roughly torn
• 1 small red chilli, thinly sliced (optional)

For the Minted Curry-Yogurt Dip

• 150 g natural yogurt
• 2 tbsp Goldfish Curry Dip Condiment
• Juice of ½ lime
• 1 tbsp fresh mint, finely chopped

Recipe

1. Parboil the potatoes: Place the new potatoes in a pan of cold, lightly salted water. Bring to the boil and simmer for 8 minutes, until just tender at the edges. Drain thoroughly and allow to steam-dry for a couple of minutes - this helps them crisp up later.
   
   
2. Toss in curry: Once cool enough to handle, transfer the potatoes to a large bowl. Drizzle over the olive oil and curry concentrate, and toss gently until each potato is evenly coated.
   
   
3. Roast until crispy: Preheat the oven to 200 °C. Spread the potatoes in a single layer on a baking tray and roast for 25–30 minutes, turning halfway, until they’re golden-brown and crisp at the edges.
   
4. Make the dip: While the potatoes roast, stir together the yogurt, Curry Dip Condiment, lime juice and chopped mint in a small bowl. Set aside in the fridge.
   
   
5. Finish & serve: When the potatoes are cooked, transfer to a serving dish and scatter over the coriander, basil and sliced chilli. Serve immediately alongside the minted curry-yogurt dip.

Tips + Variations

• Parboil time: Adjust by 1–2 minutes for very small or slightly larger potatoes.

• Herb switch: Try parsley, dill or chives in place of (or alongside) coriander and basil.

• Extra spice: Add a pinch of smoked paprika or chilli flakes to the potato seasoning.

• Make-ahead: Roast the potatoes up to 2 hours before serving; reheat at 180 °C for 10
minutes.

These curried new potatoes are endlessly adaptable - serve them as a punchy side at a summer  BBQ, a crunchy accompaniment to roast meats, or a fun snack for friends around the fire pit. The minted yogurt dip adds cooling freshness and a second hit of curry flavour, making every bite impossible to resist. Enjoy!