|Sat Fat 0.4g||2%|
Make the spice mix by mixing all the ingredients together.
Heat the oven to 200c.
Blanch the potatoes for two minutes in boiling water and drain. Leave to cool.
Toss through the spice mix and put on a preheated baking tray. Spray with some cooking oil spray and bake in the oven until crisp for about 15-20 minutes, turning halfway when becoming golden and crisp.
Stir the harissa through the yoghurt and serve with the crisps, sprinkled with spring onion, chillies and coriander.
450g Maris Pipers, thinly sliced
For the spice mix:
2tsp ground cumin
1tsp sesame seeds
1tbsp ground coriander
2tsp dried mint
2tsp smoked paprika
tsp chilli powder
A pinch of salt
For the dip
80g low fat natural Greek yoghurt
1tsp rose harissa
Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative.
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
Vibrant colours and flavours will impress with this simple recipe. Prep time taking just 5 minutes this is perfect for a quick meal in the evening.
This campaign was originally produced in the framework of a programme co-financed by the European Union