Gunpowder Potatoes With Garlic Yogurt Aioli

• servings: 2 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 Red Onion

100ml Apple Cider Vinegar

40ml Water

1 Tsp Salt

1 Tsp Sugar

750g New Potatoes

1 Tsp Cumin Seeds

1 Tsp Coriander Seeds

½ Tsp Fennel Seeds

1 Tsp Chilli Flakes (Optional)

1 ½ Tsp Black Peppercorns

2 Tsp Chilli Powder

1 Tsp Garam Masala

1 Tsp Maldon Salt

Thumb-Sized Piece of Ginger (15g)

3 Garlic Cloves

5 Tbsp Olive Oil

30g Toasted Sliced Almonds

1 Red Chilli

20g Parsley

1 Lemon

1 Garlic Clove

4 Tbsp Vegan Yoghurt

2 Tbsp Vegan Mayonnaise

Directions

Preheat the oven to 400°F and put a large baking tray inside to heat up.

To make the pickled onions, finely slice the red onion and place into a jar. Heat the apple cider vinegar, water, salt and sugar in a small saucepan. When the sugar and salt have dissolved, pour the mixture over the onions and set aside to pickle.

Boil the potatoes for 6-8 mins in well salted water, until you can pierce them with a fork. They should be soft but not fully cooked, as they will be finished in the oven. When cooked, drain and set aside to steam dry.

Crush the cumin, coriander and fennel seeds with the peppercorns and mix with the garam masala, salt, chilli powder, chilli flakes if using, and olive oil in a large bowl that will fit the potatoes in. Mince the ginger and the garlic and add this to the spice mix before adding the potatoes in and giving it a good mix. Make sure all of the potatoes are well covered, then add them to the hot baking tray.

Add oil to your baking tray and roast the potatoes for 25-30 mins, tossing once, until very crispy.

While the potatoes are roasting, make the aioli. Mince the garlic clove and mix with the yoghurt, mayonnaise and a good squeeze of lemon and a pinch of salt. Whisk to combine.

Finely slice the chilli.

To serve, spread the aioli onto a large plate and top with the potatoes, pickled onions, chilli, toasted almonds and parsley.

Nutrition

• Serving Size: 2