40
1 bag of Scotty Brand Baby Potatoes
4 garlic cloves grated
3 tbsp olive oil
4 tsp mixed dried herb
2 tsp salt
100g parmesan or vegetarian alternative
Half cup Greek yogurt
Handful of fresh parsley chopped
2 spring onions chopped
Half a cup of Scotty Brand Peas
Handful of mint
1/2 tsp of salt
1 tbsp olive oil
1 tbsp water
Boil your Scotty Brand Baby Potatoes for approx. 10mins or until tender, then drain.
Preheat oven to 200C.
Mix 3tbsp olive oil, 2tsp of mixed herbs, 2 salt, and 4 cloves of grated garlic in a bowl.
Slice the potatoes in half and add to the bowl, then mix.
In a separate bowl grate 100g of parmesan and mix it with 2 tsp of mixed herbs.
Dip the flat side of the potatoes into the parmesan and then put them face down on your baking tray.
Sprinkle any extra parmesan in the gaps between the potatoes.
Bake potatoes for 35 - 40 minutes or until they are crispy and the parmesan crust is deep golden.
While the potatoes are baking make your dips.
Yogurt dip - mix the Greek yogurt, 1/2 tsp salt, parsley, and spring onion together check for taste and add more salt if needed.
Pea dip - cook your peas as per instructions drain and add to blender. To the blender add a handful of mint, 1/2 tsp of salt, 1 tbsp of olive oil, and 1 tbsp of water, blend.
Once potatoes are crispy service as a snack or delicious side dish and enjoy!
