Parmesan Potatoes with Yoghurt
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Parmesan Potatoes with Yoghurt
Recipe by Louis Tikaram
Ingredients
750 g small chat potatoes, halved
2 tbsp Squeaky Gate extra virgin olive oil
1 cup finely grated parmesan (powder style)
1/2 tsp garlic powder
1/2 tsp Coles dried oregano
1/2 tsp Coles paprika
Pinch of Coles sea salt
Pinch of Coles black pepper
Yoghurt Sauce
1 cup Jalna Greek Yoghurt
1/4 cup finely chopped chives
Pinch of Coles sea salt
Pinch of Coles black pepper
Zest and juice of 1 lemon
Method
Preheat the oven to 200°C.
In a bowl, mix the parmesan, garlic powder, dried oregano, and paprika.
Grease a baking dish with the olive oil.
Sprinkle the parmesan mixture evenly over the dish using your hands.
Place the halved potatoes cut side down on top of the parmesan mixture, pressing firmly.
Drizzle the top of the potatoes with a little more olive oil, then sprinkle with salt and pepper.
Bake the potatoes for 35-40 minutes or until they are soft and the parmesan crust is deep golden.
Remove the potatoes from the oven and let them stand for 5 minutes.
While the potatoes are resting, prepare the yoghurt Sauce by mixing all the ingredients together in a bowl.
Use a wooden spoon to separate a few groups of potatoes, then flip them upside down so that the cheese side is facing up. Transfer them to a serving platter.
Serve the Parmesan potatoes with the yoghurt Sauce and sprinkle some extra chopped chives on top.
Enjoy the potatoes as a snack or as a side dish!
