You can roast the potatoes ahead of time and reheat them in the air fryer before dressing them with the remaining ingredients
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 6 |
| Cuisine | Salad |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 185 |
| Fat | 8.8g |
| Saturates | 1.9g |
| Protein | 7.1g |
| Carbs | 21.1g |
| Sugars | 4.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set it aside.
Peel and quarter the potatoes into wedges, then toss them in a bowl with the olive oil, salt and pepper. Spread them out in a single layer on the prepared baking tray. Roast for 40-45 minutes or until the potatoes are golden and crispy on the outside and fork-tender.
Meanwhile, make the mint yoghurt. Zest and juice the lemon. Finely chop half the mint. Mince the garlic. Mix the mint, garlic, Greek yoghurt, honey and the lemon zest and juice in a large bowl.
Once the potatoes are cooked, let them cool slightly.
Spread the yoghurt in a serving dish. While the potatoes are still warm, place them on the mint yoghurt and top with the pickled onions, remaining whole mint leaves and fresh parsley. Drizzle over the olive oil and serve immediately.
