Moroccan-spiced Baked Potato Crisps with Rose Harissa Dip Recipe
- Prep in:
- 5 mins
- Cook in:
- 20 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| KCAL 137 | 6% |
| Fat 2.9g | 4% |
| Sat Fat 0.4g | 2% |
| Salt 0.2g | 3% |
| Sugar 2.3g | 2% |
Method
- Prepare the spice mix by mixing all the ingredients together.
- Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Preheat a baking tray.
- Blanch the potatoes for two minutes in boiling water, drain and leave to cool.
- Toss through the spice mix and spoon over the baking tray. Spray with some cooking oil spray and bake in the oven until crisp for about 15-20 minutes, turning halfway through when golden and crisp.
- Stir the harissa or sweet chilli sauce through the yogurt and serve with the crisps, sprinkled with spring onion, chillies and coriander.
Ingredients
450g Fluffy potatoes, e.g. Maris Piper, thinly sliced
For the spice mix:
2 teaspoons ground cumin
1 teaspoon sesame seeds
1 tablespoon ground coriander
2 teaspoons dried mint
2 teaspoons smoked paprika
1 teaspoon chilli powder
Pinch of salt
For the dip:
1 teaspoon rose or classic harissa paste or sweet chilli sauce
80g low fat natural Greek yogurt
To garnish:
Chopped spring onions
Chilli flakes
