50
750g Scotty Brand Ayrshire New Potatoes
1 whole garlic bulb
1 small onion, finely chopped
1 tablespoon paprika
1-2 teaspoons chilli flakes
6 tomatoes on the vine, chopped
50g mayonnaise
50g full fat Greek yoghurt
Zest and juice of half a lemon
Olive oil
Salt
Add the potatoes to a pan of salted boiling water and boil for 10 minutes.
Drain the potatoes and steam dry for 5 minutes.
Preheat the oven to 220C.
Add 2 tablespoons of olive oil to a large roasting tin and allow to heat in the preheated oven for 5 minutes.
Drizzle the garlic bulb with a little olive oil then cover tightly with foil.
Add the potatoes and the garlic to the hot oil, spooning the oil over the potatoes carefully to coat. Roast for 20 minutes.
Crush the potatoes gently with a potato masher and then return to the oven for a further 10 minutes until crisp and golden.
Meanwhile, add a drizzle of olive oil to pan and cook the chopped onion over a medium heat until softened, around 5 minutes. Add the paprika and chilli flakes and stir for a further minute. Add the chopped tomatoes and season with plenty of salt and pepper. Simmer for 15-20 minutes then blitz to a smooth sauce.
Stir together the mayonnaise, yoghurt, lemon zest and juice. Season with salt. Cut the garlic bulb in half widthways and squeeze the golden soft garlic into the sauce, stirring through.
Place the potatoes in a serving bowl and top with the bravas sauce, the garlic sauce and a sprinkle of paprika.
Serve right away and enjoy!
