Crispy Potato Salad with Zhoug

Crispy, golden potatoes tossed with spices and roasted with garlic for unbeatable flavour. If fingerlings or Anyas aren't available, try small Yukon Golds or small red potatoes for a similar texture. Finished with garlic aioli and zhoug, this is a side dish to savour!

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to 410°F / 210°C / Gas Mark 8.

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For

2

M

I

10

Small potatoes, halved

4

Garlic cloves, in skins

2

tbsp

Zhoug

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Per Serving

Calories

400kcal

Fat

20g

Saturates

6g

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Notes

Pro Tip✨: For extra crispy potatoes, make sure to thoroughly dry them after parboiling and let them steam for a few minutes before adding oil and seasoning. The drier the surface, the crispier they’ll get in the oven!

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