Ingredients
- 1kg Baby Potatoes
- 3/4 Cup Greek Yoghurt
- 1/2 Cup Kewpie Mayonnaise
- Half-to-whole fresh-squeezed Lemon Juice
- Half bunch of Parsley - chopped
- Half bunch of Dill - chopped
- Spring Onions (or chives) - chopped
- Cucumber - diced
- 2 tsp Dijon Mustard
- 2-3 cloves of Garlic - minced or finely diced
- 1 Shallot - diced
- Olive Oil
- Salt
- Pepper
Method
- Preheat oven to approximately 205*C / 210*C
- Use a large saucepan to boil baby potatoes until tender through middle
- Once boiled, take the potatoes out and leave to rest to cool down for 5-10 minutes.
- Once cooled down, grab an oven tray and place the baby potatoes in the tray.
- Smash the potatoes down so that they are thin and and lightly drizzle with olive oil, salt and pepper for flavour.
- Place the tray into the oven for around 45 minutes or until the skin is crispy, checking once in a while.
- While your potatoes are cooking, place your greek yoghurt, Kewpie mayonnaise, lemon juice, parsley, dill, spring onions, cucumber, Dijon mustard, garlic, and shallot into a mixing bowl and mix with a spoon or mixing spatula.
- Once your potatoes are ready and cooked, take the tray out of the oven and add the baked potatoes into your mixing bowl and mix with the other ingredients.
- Sprinkle some leftover spring onions and lightly drizzle some Kewpie mayonnaise over the top for garnish (Optional).
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 500G
