Crispy piri-piri potatoes with spiced yoghurt dressing
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6 as a side
These roasted new potatoes deliver the perfect balance of spice-laden crunch with a yielding softness inside.
By Verity Genco
Ingredients
For the piri-piri potatoes
- 1kg/2lb 4oz new potatoes, halved
- 4 tbsp olive oil
- 2 tbsp piri-piri seasoning
- sea salt
For the quick-pickled onions
For the spiced yoghurt dressing
To serve
- finely chopped fresh chives
Method
Preheat the oven to 200C/180C Fan/Gas 6.
To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry.
Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later.
To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside.
In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes.
Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp.
When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions.
Recipe tips
This dish can be savoured immediately, eaten warm or put in the refrigerator and served chilled as a refreshing potato salad.
To make a vegan version, just substitute Greek-style yoghurt with a dairy-free alternative and replace the honey with maple syrup.
