side_dish
Spiced Potatoes with Garlic Yoghurt and Feta
Info
Crispy roasted baby potatoes, seasoned with smoked paprika, cumin, and garlic, served with a zesty lemon and garlic yogurt. Finished with crumbled feta, fresh mint, and a drizzle of rich pomegranate molasses, this vibrant dish is the perfect side for a vegetarian Easter lunch.Ingredients
Method
Ingredients
- 1kg new potatoes, halved
- 4 tbsp olive oil
- 1 tsp Bart sweet smoked paprika
- 1 tsp Bart ground cumin
- 1 tsp Bart smoked garlic granules
- Zest of 1 lemon
- 250g thick Greek yoghurt
- 1 tsp Bart garlic paste
- Zest of one lemon + 1tsp lemon juice
- 100g feta
- 2 tbsp fresh mint, finely chopped
- 1 tbsp Bart pomegranate molasses
Method
1. Preheat the oven to 200°C (180°C fan).
2. Place the baby potatoes on a large roasting tray. Drizzle with olive oil and season with paprika, cumin, and smoked garlic granules. Toss to coat evenly.
3. Roast for 35-40 minutes, flipping halfway through, until golden and crisp. Let cool slightly, then toss with lemon zest and fresh mint.
4. In a bowl, mix the yogurt with lemon zest, lemon juice, and garlic paste. Spread onto serving plates.
5. Top with the roasted potatoes, then crumble over the feta.
6. Drizzle with pomegranate molasses and finish with a sprinkle of fresh mint.
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