- Serves4
- CourseSide
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Ingredients
- 20 baby potatoes, or around 800g
- 1 tbsp extra virgin olive oil
- ½ unwaxed lemon, zest and juice
- 1 tsp ground black pepper
- 4 tbsp The Coconut Collab Natural Coconut Yog
- 1 tsp smoked paprika
- 2 tsp tahini
- 1 tsp Dijon mustard
- 2 handful soft herbs (dill and chives work well), roughly chopped, to serve
For the pickled onions & to serve
- 2 tbsp white wine vinegar or apple cider vinegar
- 1 tsp sugar
- 1 red onion, finely sliced into rounds
Method
Bring a large saucepan of salted water to the boil. Add the potatoes and boil for 20 minutes, or until soft enough to easily put a fork through them.
Meanwhile, preheat the oven to 200ºC, gas mark 6 and make the pickled onions. Warm the vinegar over a medium heat and stir in the sugar and ½ tsp salt until dissolved. Remove from the heat. Put the sliced onion into a bowl, pour over the vinegar, mix well and set aside.
When the potatoes are ready, drain well and tip into a large roasting tin. Gently press down on the potatoes with the base of an empty jam jar or back of a spoon until they split. Drizzle over the olive oil, scatter the lemon zest, 1 tsp black pepper and a generous pinch of salt. Bake for 20-25 minutes, until the potatoes are golden and the edges are crisp.
In an empty jar or mixing bowl, combine the coconut yogurt alternative, paprika, tahini, Dijon mustard and lemon juice and stir or shake for a few seconds to make a thick, smooth dressing.
Tip the crispy potatoes onto a serving plate and serve with dollops of the dressing. Scatter with the drained pickled red onions and herbs to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,065kJ/ 254kcals |
|---|---|
Fat | 8.5g |
Saturated Fat | 3.1g |
Carbohydrates | 37g |
Sugars | 6.9g |
Fibre | 4.3g |
Protein | 5.3g |
Salt | 0.3g |