Roast Jersey Royals with Yogurt & Paprika Butter Recipe

Ingredients

500g Jersey Royal potatoes
1 red onion
1 lemon
4 garlic cloves
100g butter
1 tsp smoked paprika
1 tsp cumin seeds
A handful of flat leaf parsley
A handful of chives
450g natural yogurt

Prep: 20 mins | Cook: 45 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes clean and halve any really large potatoes. Tip them into a roasting tin. Season with salt and pepper. Toss them with 1 tbsp olive oil. Roast for 35-45 mins, turning halfway, till the potatoes are tender in the middle.

2. Meanwhile, peel and thinly slice the red onion. Slide the red onion into a bowl and add a small pinch of salt. Squeeze the juice of half of the lemon into the onion and toss to coat. Pop the sliced onion to one side to pickle in the lemon juice.

3. Peel and thinly slice the garlic cloves. Scoop them into a small pan. Add the butter and a small pinch of salt. Add 1 tsp each smoked paprika and cumin seeds. Pop the pan onto a medium heat and cook for 4-5 mins, till the butter is melted and the garlic is golden at the edges. Squeeze in the juice from the remaining lemon half. Set aside, lid on, to keep the melted butter warm.

4. Finely chop the chives and roughly chop the parsley.

5. Spoon the yogurt onto a large plate. Top with the roast potatoes, quick pickled onions and chopped herbs. Spoon over the melted garlic butter and serve.