Berserker Potatoes

See why Berserker Pickle received Gold at the Melbourne Royal Food Awards this year.

This is a quick and easy, yet delicious take on your home cooked spuds!

Ingredients

• Berserker Pickle
• 500g Baby potatoes - quartered
• Olive oil
• Yoghurt - 3 tablespoons
• Turmeric - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Fresh coriander
• Salt
  
  
  

Method

1. Add quartered potatoes to pot with enough cold water to cover.
2. Salt water and bring to boil
3. Boil potatoes for approximately 10 minutes until fork tender
4. Remove potatoes for water and drain well
5. Preheat oven to 190 degrees Celsius
6. In large pan, heat olive oil, add potatoes and fry until golden brown
7. Remove potatoes from pan and add to medium sized baking dish
8. ⁠Add two tablespoons spoons of Berserker Pickle and toss to coat
9. Roast potatoes in oven for approximately 10 minutes or until crispy

To Serve

1. Mix turmeric, cumin powder and coriander powder with three tablespoons of yoghurt
2. Spread yoghurt mixture across bottom of a shallow bowl
3. Add potatoes on top of yoghurt mixture
4. Sprinkle fresh coriander on top
   
   
   

SHOP Berserker

Want to make these delicious Berserker Potatoes at home? Berserker Pickle brings big flavours to your dinner table.

→ Shop Berserker Pickle

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Photography Credits: Tracy Nicholas Photography

Recipe Credits: Declan Keating - Founder of K&C