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Ingredients
Method
- 750g baby potatoes
- 1 tbsp olive oil
- 1 tsp smoked sweet paprika
- 3 tbsp mayo
- 2 tbsp Greek yoghurt
- 4 sliced spring onions
- 30g chopped parsley
- ½ crushed garlic clove
- 1 tbsp chopped capers
- 1 tsp mustard
- ½ lemon, zest and juice
- Preheat the oven to 200C. Boil the potatoes until tender, then drain and steam-dry. Tip the potatoes into a large baking tray and flatten each one with the base of a glass - you want them about 1cm thick. Drizzle with the oil and sprinkle with salt and smoked paprika, then roast for 45 mins, tossing occasionally until crisp and golden. Set aside to cool.
- Meanwhile, mix the yoghurt, mayo, half the spring onions and parsley, the garlic, mustard, capers, lemon zest and juice together to combine. Toss the crispy potatoes through half the dressing, then arrange on a serving platter and drizzle with the remaining dressing. Scatter with spring onions and black pepper, and serve as part of a delicious lunch or picnic.
75 mins
4 serving
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