Roasted baby potato served with a garlic yoghurt dip
Serves: 1
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Directions
- Preheat the oven to 180°C.
- Put the garlic on a small roasting tray and drizzle with the oil. Roast until the garlic is soft and tender, for 10 – 15 minutes.
- Remove the garlic and cool. Peel and mash with a form and a little salt until a paste is formed.
- Mix the garlic paste with the yoghurt and paprika and stir to combine. Refrigerate until ready to use.
- Line a baking tray with foil and place the potatoes cut side up.
- Drizzle with the oil and season to taste. Roast each side for 20 minutes or until golden and crisp then flip the potatoes over and continue to roast until golden and crisp.
- Serve the potatoes with the dip while they are still hot and sprinkle with chives.
Ingredients
- <h3>Garlic Dip</h3>
- 3 Garlic cloves
- 15 ml Olive oil
- Salt, to taste
- 45 ml Plain yoghurt
- 1 ml Ground paprika
- <h3>Roast Potatoes</h3>
- 3 Baby potatoes, halved
- 15 ml Olive oil
- Salt and pepper, to taste
- Fresh chives, snipped for serving