Golden Parmesan Potatoes with Garlic Yogurt Sauce

Ingredients

• GOLDEN POTATOES
• 2 large potatoes, approximately 600–700g
• 1–2 tbsp olive oil
• 1/2 tsp fine salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sweet or smoked paprika
• PARMESAN TOPPING
• 2 large eggs
• 2–3 tbsp finely grated Parmesan cheese
• 1 tbsp Greek yogurt
• 1 tbsp chopped fresh parsley, optional
• GARLIC YOGURT SAUCE
• 3 tbsp Greek yogurt
• 1 garlic clove, finely minced or grated
• 1 tbsp chopped fresh parsley
• Salt, to taste

Method

1. Preheat the oven to 210°C conventional or 190°C fan.
2. Line a baking tray with baking paper or lightly grease a medium baking dish.
3. Peel the potatoes, if desired, and cut them into approximately 2.5cm pieces.
4. Rinse the potato pieces under cold water and dry them thoroughly.
5. Place the potatoes in a bowl with the olive oil, salt, black pepper and paprika.
6. Toss until every piece is evenly coated.
7. Spread the potatoes in a single layer on the prepared tray.
8. Roast for 30–35 minutes, turning them after approximately 20 minutes, until golden and almost completely tender.
9. While the potatoes roast, whisk the eggs, Parmesan and 1 tablespoon Greek yogurt together.
10. Stir the parsley into the egg mixture, if using.
11. Transfer the roasted potatoes to a small ovenproof dish if they were cooked on a flat tray.
12. Pour the Parmesan and egg mixture evenly over the potatoes.
13. Return the dish to the oven for 8–10 minutes, until the egg mixture is set.
14. For a more golden finish, place the dish under a hot grill for 1–2 minutes, watching closely to prevent burning.
15. For the sauce, combine the Greek yogurt, garlic, parsley and a small pinch of salt.
16. Allow the cooked potatoes to stand for 3–5 minutes.
17. Serve the golden Parmesan potatoes with the garlic yogurt sauce.