This is our take on the classic patatas bravas that everyone loves - and this version doesn't disappoint. The new potatoes are the perfect size to absorb all of the delicious flavours from the paprika and oregano, and turn wonderfully crispy in the oven. The lime yoghurt cools down the spice from the harissa and chilli flakes, and coats the whole dish in a creamy dressing.
Serves 4 as a side & takes 35 minutes to cook
Ingredients
For the potatoes
750g new potatoes
2 teaspoons of smoked paprika
1 teaspoon of ground cumin
2 teaspoons of dried oregano
20g chives, finely chopped
Pinch of chilli flakes (optional)
Salt and pepper
Olive oil
For the dressing
100g plain yoghurt (or coconut yoghurt for a vegan version)
Juice of ½ lime
1 tablespoon of harissa paste
Salt
Method
1. Preheat the oven to 220C, fan setting.
2. Cut the new potatoes in half lengthways and place onto a baking tray. Sprinkle with the paprika, cumin, dried oregano and a good pinch of salt. Mix well before drizzling with olive oil and mixing through.
3. Once all of the potatoes are coated, cook for 30 minutes until they are cooked through and slightly crispy on the outside.
4. While the potatoes cook, spoon the yoghurt into a bowl and add a tablespoon of harissa, the juice of ½ lime and a pinch of salt. Mix well and place to one side until needed.
5. Once the potatoes are cooked, remove from the oven and mix through the chopped chives and a large crack of pepper.
6. Spoon into a serving bowl before topping with the harissa yoghurt dressing, a crack of pepper and a pinch of chilli flakes.
