Hands down this will be my new go to way to make roasted potatoes when entertaining. These were outstanding and just looked so damn pretty too.
Prep: 30 mins | Cook time: 40 mins | Serves: 4-6
What you will need:
- 500g baby potatoes
- EVOO
- Spiced dukkah
- Paprika
- 4 tbsp of natural yogurt
- 1 Garlic clove, minced
- Juice of 1/2 lemon
- Salt
- 1/4 Red onion, sliced
- A handful of parsley, chopped
Method
- Preheat your oven to 200°C, line a baking tray with baking paper and set aside.
- Par-boil the potatoes until soft, drain them, cut them into quarters and place them on to the baking tray.
- Drizzle some EVOO over the top, sprinkle over some spicy dukkah and paprika and then another drizzle of EVOO. Toss with your hands to combine.
- Pop them into the oven for 20 mins or until they crisp up.
- Pull the potatoes out of the oven and squash them down with a spatula.
- Once squashed, put back into the oven for 20 minutes.
- In a bowl, combine the yoghurt, garlic and lemon juice with some salt to taste.
- Spread the yoghurt over your serving dish and top with the potatoes.
- Sprinkle over the red onion and parsely, drizzle some EVOO over the top.
- Serve and enjoy!
