Ingredients
- 1 kg organic chat potatoes (skin on)
- 2 tbsp organic salted butter
- 1 tbsp organic smoked paprika
- 3-4 tbsp organic olive oil
- 1 tbsp organic garlic granules or minced garlic
- 1/4 cup organic chopped flat leaf parsley
- 1/4 cup chopped organic dill
- 1/4 cup chopped organic chives
- 1/4 cup organic spring onions
- 1/4 cup chopped organic gherkins
- 1/2 an organic lemon (zest and juice)
- 3 heaped tbsp organic plain Greek yoghurt
- 2 heaped tbsp organic mayo
- 2 tsp organic dijon mustard
- Salt and pepper to taste
Method
1. Preheat fan forced oven to 200 degrees Celsius. Line a baking tray with baking paper.
2. Wash potatoes removing any dirt & add to a large pot with cold, salted water. Bring to the boil and cook potatoes until parboiled. The timing will depend on the size of your potatoes. You want the texture to be soft enough to pierce with a knife but not so soft you could create smooth mash. Once ready, remove from boil and let the potatoes drain in a strainer for a few minutes to get rid of excess moisture.
3. Melt butter in a small bowl and stir in 1 tbsp olive oil, smoked paprika and garlic.
4. Spread potatoes on lined tray and squish down with a glass or mug until flattened. The more rustic the better for this step!
5. Evenly brush potatoes with the butter mixture, add salt & pepper and drizzle with olive oil.
6. Place in the oven for approximately 45-55 minutes, turning them over half way through and adding more olive oil. You want the potatoes nice and golden with a crunchy exterior.
7. While potatoes are roasting, chop parsley, dill, chives, shallots & gherkins and add to a large serving bowl.
8. Combine lemon juice & zest, yoghurt, mayo, dijon, salt and pepper (to taste) & mix into serving bowl.
9. Once the potatoes are nice and crispy, add to the yoghurt mixture and stir until well combined. This is best served right away while the potatoes are still crunchy!
- 1 kg organic chat potatoes (skin on)
- 2 tbsp organic salted butter
- 1 tbsp organic smoked paprika
- 3-4 tbsp organic olive oil
- 1 tbsp organic garlic granules or minced garlic
- 1/4 cup organic chopped flat leaf parsley
- 1/4 cup chopped organic dill
- 1/4 cup chopped organic chives
- 1/4 cup organic spring onions
- 1/4 cup chopped organic gherkins
- 1/2 an organic lemon (zest and juice)
- 3 heaped tbsp organic plain Greek yoghurt
- 2 heaped tbsp organic mayo
- 2 tsp organic dijon mustard
- Salt and pepper to taste
Method
1. Preheat fan forced oven to 200 degrees Celsius. Line a baking tray with baking paper.
2. Wash potatoes removing any dirt & add to a large pot with cold, salted water. Bring to the boil and cook potatoes until parboiled. The timing will depend on the size of your potatoes. You want the texture to be soft enough to pierce with a knife but not so soft you could create smooth mash. Once ready, remove from boil and let the potatoes drain in a strainer for a few minutes to get rid of excess moisture.
3. Melt butter in a small bowl and stir in 1 tbsp olive oil, smoked paprika and garlic.
4. Spread potatoes on lined tray and squish down with a glass or mug until flattened. The more rustic the better for this step!
5. Evenly brush potatoes with the butter mixture, add salt & pepper and drizzle with olive oil.
6. Place in the oven for approximately 45-55 minutes, turning them over half way through and adding more olive oil. You want the potatoes nice and golden with a crunchy exterior.
7. While potatoes are roasting, chop parsley, dill, chives, shallots & gherkins and add to a large serving bowl.
8. Combine lemon juice & zest, yoghurt, mayo, dijon, salt and pepper (to taste) & mix into serving bowl.
9. Once the potatoes are nice and crispy, add to the yoghurt mixture and stir until well combined. This is best served right away while the potatoes are still crunchy!
Recipe @hughandher
