Lactose free chilli-garlic yogurt potatoes

Name: Lactose free chilli-garlic yogurt potatoes
Total time: 1 h 30 min
Yield: 2 servings
Ingredients: 1¼ kilo potatoes, peeled and chopped; ½ tsp turmeric; olive oil; ½ tsp smoked paprika; 4 garlic cloves, finely chopped; 200 g Arla® LactoFREE Greek Style Yogurt; 1 handful coriander, roughly chopped; 1 lemon, zested and juiced; salt and pepper; 2 tsp chilli oil; 1 tbsp parsley, roughly chopped; 1 green chili, de-seeded and finely chopped

Full of flavour and super satisfying, this dinner dish is sure to be a winner. It combines crisp, fluffy roast potatoes with a creamy, Arla LactoFREE Greek Style Yogurt base, perfect for serving up with your favourite proteins or a mix of picky plates.

Ingredients

Potatoes

1¼ kilo Potatoes, peeled and chopped
½ tsp Turmeric
Olive oil
½ tsp Smoked paprika
4 Garlic cloves, finely chopped

Yogurt base

200 g Arla® LactoFREE Greek Style Yogurt
1 handful Coriander, roughly chopped
1 Lemon, zested and juiced
Salt and pepper

Garnish

2 tsp Chilli oil
1 tbsp Parsley, roughly chopped
1 Green chili, de-seeded and finely chopped

Instructions

potatoes

Chop your potatoes into equal pieces, around 4-5cm. Add to a large lidded saucepan and cover with cold water. Add in the turmeric and a pinch of salt, cover with the lid and bring the pan to a boil over a high heat. Once boiling, simmer for 3 minutes.
While your potatoes boil, pre-heat your oven to 180ºC fan. Take a large roasting tray and drizzle with enough olive oil to just cover the bottom surface (usually around 4-5 tbsp depending on the size of your tray).
Once your potatoes are cooked, drain, return to the pan, hold the lid firmly in place and shake the pan a few times to rough up the potato edges, being careful not to break them up too much. Remove the lid, and while the potatoes dry out a little, place the oiled tray in the oven to pre-heat for 10 minutes.
Once pre-heated, carefully add the potatoes to the tray and sprinkle over the smoked paprika. Roast for 50 minutes, turning the potatoes over halfway through (the bottom surface of the potatoes should be golden).
Once roasted, remove the tray, turn the potatoes once more and sprinkle with the garlic. Roast for a final 5-7 minutes until the garlic is golden.

Yogurt base

While the potatoes roast, add the Greek Style yogurt, half the fresh coriander, half the lemon zest, 1 tbsp lemon juice and salt and pepper to a bowl and mix.
To serve, take a large plate, spread the yogurt mix over the base, pile your potatoes in the middle and sprinkle over the chilli crisp in oil. Finish with the parsley, green chilli and the remaining coriander and lemon zest.