Here is the recipe from the Jenni Kayne blog! It's something I make all the time as an homage to my British roots with our deep love of malt vinegar. These potatoes are delicious and crispy and take no time to make. And the dip is something that goes beautifully with it but would honestly go with anything. Even just some crudités! So enjoy this yummy recipe that's perfect to prep ahead for a dinner party and quickly roast when your guests arrive and you are devouring a cheese board and wine.
Photo by @blisskatherine cc @jennikayne
For the potatoes:
1lb of organic baby yellow Dutch potatoes
Generous drizzle of olive oil
Splashes of malt vinegar measured with the 🤍
Maldon sea salt
Wash the baby potatoes and keep them whole.
Bring them to a boil in cold salted water until fork tender. About 15-20 minutes
Drain the potatoes and let them sit for a few minutes to let off steam
Line a baking sheet with parchment paper
Preheat oven to 425 F
Lay out the whole potatoes on the sheet tray and with a glass tumbler, gently press out each potato until smashed and flattened
Generously drizzle with olive oil, do some splashes of malt vinegar and sprinkle with maldon flakey sea salt
Pop them in the oven for 15 minutes, then flip each potato and cook for another 15 minutes until golden brown and crispy
Add an extra splash of malt vinegar and sprinkle of salt before serving
Photo by @blisskatherine cc @jennikayne
For the dip:
Ingredients:
1 handful fresh dill
1 handful fresh chives
1 handful fresh parsley
2 cloves garlic
1 cup organic non fat plain Greek yogurt
3/4 cup organic Greek feta
1/4 cup extra virgin olive oil
Generous pinch of Maldon sea salt
A few scrunches of black pepper
Juice of 1/2 a lemon
Photos by @blisskatherine cc @jennikayne
Put all the ingredients together in a blender and blend until smooth. Serve in a bowl with an extra drizzle of olive oil on top with some extra of the fresh herbs finely diced to decorate
