Cucumber, herb and garlic yogurt with mini roast potatoes

Name: Cucumber, herb and garlic yogurt with mini roast potatoes
Yield: Serves 6 as a side
Cuisine: British recipes
Ingredients: 1kg new potatoes; Glug olive oil; Fresh rosemary sprig, leaves stripped; 2 large garlic cloves, unpeeled; For the cucumber yogurt; 6 mini cucumbers, 5 halved lengthways then sliced into half-moons, 1 shaved with a vegetable peeler into ribbons; 200g thick greek yogurt; 1 small garlic clove; Handful fresh mint leaves; Handful fresh flatleaf parsley leaves; Handful fresh dill sprigs; 2 tbsp extra-virgin olive oil

Easy
September 2018

Easy
September 2018

Serves 6 as a side
Hands-on time 15 min, oven time 40-50 min

Garlicky roasted new potatoes are served with a minty Greek yoghurt dip in this simple but oh-so good side dish.

Gluten-free
Vegetarian

Nutrition: per serving

Calories: 250kcals
Fat: 11.6g (3.4g saturated)
Protein: 6.1g
Carbohydrates: 28.5g (4.7g sugars)
Fibre: 4g
Salt: 0.1g

Nutrition: per serving

Calories: 250kcals
Fat: 11.6g (3.4g saturated)
Protein: 6.1g
Carbohydrates: 28.5g (4.7g sugars)
Fibre: 4g
Salt: 0.1g

Save recipe

Save recipe Print

Ingredients

1kg new potatoes
Glug olive oil
Fresh rosemary sprig, leaves stripped
2 large garlic cloves, unpeeled

For the cucumber yogurt

6 mini cucumbers, 5 halved lengthways then sliced into half-moons, 1 shaved with a vegetable peeler into ribbons
200g thick greek yogurt
1 small garlic clove
Handful fresh mint leaves
Handful fresh flatleaf parsley leaves
Handful fresh dill sprigs
2 tbsp extra-virgin olive oil

1kg new potatoes
Glug olive oil
Fresh rosemary sprig, leaves stripped
2 large garlic cloves, unpeeled

For the cucumber yogurt

6 mini cucumbers, 5 halved lengthways then sliced into half-moons, 1 shaved with a vegetable peeler into ribbons
200g thick greek yogurt
1 small garlic clove
Handful fresh mint leaves
Handful fresh flatleaf parsley leaves
Handful fresh dill sprigs
2 tbsp extra-virgin olive oil

Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes in a shallow roasting tin with the olive oil, rosemary, garlic cloves and a good sprinkling of salt and pepper. Roast for 40-50 minutes, tossing occasionally, until golden and crisp.
Meanwhile, in a mixing bowl, stir the sliced cucumbers into the yogurt, then grate over the garlic clove. Finely chop the herbs and stir in, then mix in the olive oil. Season to taste with salt and pepper.
Top the yogurt with the shaved cucumber and serve with the roast potatoes.

Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes in a shallow roasting tin with the olive oil, rosemary, garlic cloves and a good sprinkling of salt and pepper. Roast for 40-50 minutes, tossing occasionally, until golden and crisp.
Meanwhile, in a mixing bowl, stir the sliced cucumbers into the yogurt, then grate over the garlic clove. Finely chop the herbs and stir in, then mix in the olive oil. Season to taste with salt and pepper.
Top the yogurt with the shaved cucumber and serve with the roast potatoes.

Fancy getting a copy in print?

Subscribe to our magazine