Crispy garlic oil potatoes with honey and mustard yoghurt and a herb salsa
Gluten free, grain free, vegetarian, vegan option
Ingredients
For the potatoes:
- Oil for roasting
- 1 – 1.5kg all-rounder potatoes see notes
- Fine salt
For the mustard and honey yoghurt:
- 1 – 1 1/2 cups lactose free full cream yoghurt
- 3-4 teaspoons Dijon mustard
- 1-2 teaspoons honey or maple syrup
- Salt to taste
- Squeeze of lemon juice to taste
For the garlic chilli oil:
- 1/3 cup oil I like vegetable or olive oil for this
- 4-6 garlic cloves crushed
- 1-2 teaspoons chilli flakes I use Korean because they’re mild in flavour and a vibrant
- 1/4 teaspoon salt
For the herb and walnut salsa:
- Handful of flat leaf parsley finely chopped
- 1/3 cup walnuts chopped (see notes for a nut free option)
- 1-2 tablespoons capers optional
- Lemon juice to taste
- 1-2 teaspoons honey or maple syrup
- Seasoning to taste
Instructions
For the crispy potatoes:
- Boil the potatoes, whole, in well salted water until they are completely cooked. While they’re boiling, preheat the oven to 180C/356F.
- 10 minutes before the potatoes are ready, cover the base of two baking trays with oil (ideally vegetable for the higher smoke point). Allow the oil to heat for 10 minutes for crispy potatoes. Hot oil tends to sting the eyes, so stand back when you open the oven. You can also cook the potatoes at 200C/400F using cold oil (and less of it) if you prefer. See the notes above.
- Once the potatoes are cooked, drain them and allow them to cool a little. Slice each potato into rounds.
- Place the potato slices into a large bowl and gently coat them with a little extra oil. This will ensure neither side of the potato becomes dry and leathery.
- Working quickly, divide the potatoes between the two trays. Make sure the flat side is down and the potatoes are evenly spaced. Return them to the oven for 20 minutes, then turn the potatoes over and swap the trays on the oven racks. Cook for another 20 minutes or until crispy and golden. The minute the potatoes come out of the oven, sprinkle them with fine salt. It will cling to the hot oil and create the perfectly seasoned potato.
To make the mustard and honey yoghurt:
- Pop all ingredients in a bowl and whisk to combine. Taste and adjust according to your preferences.
To make the garlic chilli oil:
- Place the oil and garlic into a small saucepan over a low-medium heat. Cook for 5 or so minutes, stirring intermittently, until the garlic is deeply fragrant and lightly golden. It shouldn’t be too hot or it will burn the chilli flakes, so let it sit for a few minutes if it’s very hot.
- Place the chilli flakes and salt in a small heatproof bowl. Once the oil is ready, strain it into the heatproof bowl. Give the cooked garlic pieces to a garlic starved housemate.
- Set aside.
To make the herb and walnut salsa:
- Combine all the ingredients in a bowl and stir to combine. Season and adjust according to your preferences.
To assemble:
- Spread the yoghurt mixture on the base of a large serving platter. Top with potatoes, then drizzle over the chilli oil. Finish with the herb and walnut salsa and extra seasoning before serving.
Notes
An all-rounder variety of potatoes is best for this recipe. All-rounders are fluffy when roasted, but they also hold up well to slicing after being boiled. Starchy potatoes make great roasties, but they will fall apart when you go to slice them.
To make this dish vegan, use a plant based yoghurt and the maple syrup option. To make the dish nut free, use pepitas, hemp seeds or your seed of choice. Add to your discretion – 1/3 of a cup will probably be too much.
I like using vegetable oil for this dish because it has a high smoke point, so it stands up nicely to being heated. You can also use sunflower or olive. Hot oil tends to sting the eyes, so stand back when you open the oven.