Golden and delicious, these Mini Arizona New Potatoes with roasted peppers and onions are an incredibly colourful side dish, perfect with a chive yoghurt sauce!
Ingredients for 4 people
Mini Arizona New Potatoes, 800g
Mixed peppers, 1kg
Red onion, 250g
Plain Greek yoghurt, 200g
Chives, 80g
Lemon, 1
Basil, to taste
Table salt, to taste
Extra virgin olive oil, as required
Black pepper, to taste
Preparation
Thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for about 5-10 minutes, or until they have softened slightly. In the meantime, clean and slice the red onion and peppers. Add two tablespoons of extra virgin olive oil and the vegetables into a round ovenproof dish. Bake in a preheated oven at 220°C for about 45 minutes.
Now make the yoghurt sauce. Put the Greek yoghurt into a small bowl and add the squeezed lemon, chopped chives, extra virgin olive oil and salt and pepper to taste. Mix all the ingredients together well, so they create a smooth sauce. Leave it to rest in the refrigerator for about 30 minutes.
When the potatoes have about 15 minutes left to cook, turn on the grill and leave them to brown until they are sufficiently golden. Take your mini new potatoes with peppers and onions out of the oven and, if you like, decorate them with a few leaves of basil and a little chopped chives. A small tip: don’t forget your yoghurt sauce in the fridge and serve it with the potatoes!
Image: Canva