Savoury garlic potatoes with a herby greek yogurt sauce. Fluffy on the inside, crispy on the outside and full of flavour.
Ingredients
1 bag of baby potatoes
salt
papper
olive oil
Dressing
3tbsp greek yogurt
2tsp maple syrup
1/2tsp dijon mustard
1/2tsp garlic powder
1/2tsp salt
1/2tsp pepper
1tsp olive oil
1/2 tsp all purpose seasoning
Garnish
2tbsp fresh dill (chopped)
2tbsp fresh chives (chopped)
2tbsp pickled onions
Method
Wash potatoes and add to a pot of cold water. Add a pinch of salt and bring to a boil until soft enough to poke through with a fork. While potatoes are boiling, add all ingredients for dressing to a bowl and mix until combined. Once potatoes are cooked through, strain and leave them to dry off for 2 minutes. Crush potatoes with the bottom of a glass and set on a baking dish in a single row. Drizzle olive oil and bake at 175fan for 45 minutes, flipping half way through. They can be baked for more or less time depending on how crispy you'd like them. Once out of the oven, top with fresh chives, dill, pickled onions and dressing.
Enjoy!