Directions
- 1Place the baby potatoes in a large pot of salted water and boil for 15–20 minutes, or until tender when pierced with a fork.
- 2Drain and leave to steam-dry for 5 minutes.
- 3Preheat the oven to 220°C (200°C fan).
- 4Spread the potatoes on a lined baking tray and gently flatten each one with a glass or spatula.
- 5Drizzle generously with olive oil and season well with salt and pepper.
- 6Roast for 30-40 minutes, flipping halfway if desired, until the edges are crispy and golden.
- 7In a large bowl, mix together the mayo, yogurt, mustard, vinegar, garlic, and dill.
- 8Add salt and pepper to taste.
- 9Once the potatoes are roasted and slightly cooled (still warm is ideal), toss them gently in the dressing along with the chopped cucumber and most of the sliced spring onions.
- 10Transfer to a serving dish.
- 11Garnish with the reserved spring onions, extra herbs if using, and a generous drizzle of chilli oil just before serving.
Ingredients
- 750 g baby potatoes
- olive oil
- salt
- pepper
- 3 tbsp mayonnaise
- 2 tbsp Greek yogurt or sour cream
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar or lemon juice
- 1 garlic clove
- 1 handful chopped fresh dill
- 1 handful chopped fresh chives
- 1 handful chopped fresh parsley
- salt
- pepper
- 0.5 cucumber, deseeded and finely chopped
- 3 spring onions, finely sliced
- chilli oil
Equipment
potcolanderbaking trayovenglass or spatulabowlspoonknifechopping board
Tips
- This was absolutely insane, so make sure to give it a go.
- still warm is ideal
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