Cucumber, herb and garlic yogurt with mini roast potatoes

Method

1. 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.
2. 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.
3. Top the yogurt with the shaved cucumber and serve with the roast potatoes.