Crunchy spiced baby potatoes

1.In a saucepan of boiling, salted water cook potatoes in their skins for 10 minutes, until just tender. Drain thoroughly and cool slightly. Use a tea towel to help squash each potato with your hand, so it cracks a little.

2.In a heavy-based saucepan or deep-fryer heat oil to 180°C (medium high). Lower potatoes into oil and cook for 8 minutes, until golden and crisp. Drain on paper towel.

3.In a large bowl, combine lemon juice and spices. Add hot potatoes and toss to coat. Sprinkle with coriander and serve with yoghurt.