Garlic potatoes with tzatziki
Ingredients
for 2 people
| 500 g | baby potatoes, quartered |
| 1 | garlic clove, squeezed |
| 1 tbsp | olive oil |
| 1 tbsp | Maizena cornflour |
| ½ tsp | mild curry powder |
| ½ tsp | salt |
| a little | pepper |
| 1 | cucumber, halved lengthwise, deseeded, roughly grated |
| ½ tsp | salt |
| 150 g | plain greek yoghurt |
| 1 | garlic clove, squeezed |
| a little | pepper |
| 4 sprig | flat-leaf parsley, finely chopped |
How it's done
Potatoes
In a bowl, mix the potatoes with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
To bake
Approx. 20 mins. in the centre of an oven preheated to 240 °C.
Tzatziki
Mix the cucumber and salt in a sieve, leave to absorb for approx. 15 mins. Squeeze the cucumber well to press out the liquid, mix with yoghurt and garlic, season. Serve the tzatziki with the potatoes. Garnish with the parsley.
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