Chipotle-roasted baby potatoes with yogurt dip recipe
You'll love this smoky, spicy spin on classic roasties with a contrasting, cooling dip. Enjoy as a tasty side or a healthy snack – tuck in!
See method- Serves 4
- Takes 45 mins
- 146 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 500g baby potatoes
- 2 tsp sunflower oil
- 2 tbsp chipotle paste
For the yogurt dip
- ½ lime, zested and juiced
- 1 small garlic clove, crushed
- 200g 0% fat Greek-style yogurt
- ½ tsp toasted cumin seeds
Each serving contains
- Energy
- 615kJ 146.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 22.0gProtein 6.3gFibre 3.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C and put a large baking tray inside. Halve any larger potatoes and prick small whole potatoes with a fork. Toss with the oil and arrange in an even layer on the hot baking tray. Roast for 30 mins, shaking the tray halfway through.
- Add the potatoes to a large mixing bowl, add the chipotle paste and stir to coat. Tip back onto the baking tray and bake for 10 mins or until tender.
- Meanwhile, prepare the yogurt dip. In a small bowl, squeeze the lime juice over the crushed garlic and set aside for 15 mins. Stir into the yogurt, season to taste and top with the toasted cumin seeds. Sprinkle the lime zest over the potatoes, then serve with the dip.
- See more Potato recipes
