sharing
Spicy Roast Potatoes with Garlic Yoghurt
Info
Fiery chilli and smoked paprika roast potatoes on a thick smoked garlic yoghurt. This sharing plate makes the perfect starter or snack.
Ingredients
Method
Ingredients
- 750g potatoes, sliced into small/medium chunks
- 5 tbsp olive oil
- 1 ½ tsp Bart chilli flakes
- 1 tbsp Bart sweet smoked paprika
- 2 tsp Bart garlic granules
Yoghurt
- 300g thick Greek yoghurt
- 2 tsp Bart smoked garlic paste
- 2 tbsp olive oil
- Juice ½ a lemon
Method
1. Preheat the oven to 220C/200C fan.
2. Add the potatoes to a large pot and cover with cold water. Add a little salt, heat over a high heat and simmer for 10 minutes. Drain and steam dry for 5 minutes. Return to the pot and shake to fluff up the potatoes.
3. Meanwhile, once the potatoes are boiling, add the olive oil to a large roasting tray and place into the oven to heat up.
4. Add the potatoes and the spices to the hot oil and toss together well. Roast for 40-45 minutes until golden and crispy, tossing halfway through.
5. Whilst the potatoes cook, prepare the yoghurt. Mix everything together in a bowl and spread onto the plate. Once cooked, top the yoghurt with the potatoes and garnish with fresh herbs, if desired.
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