COOKING COMPANION


MOROCCAN-SPICED BAKED POTATO CRISPS WITH ROSE HARISSA DIP


These deliciously moreish crisps will have your guests coming back for more! Perfect for when you'd like to serve something a little out of the ordinary.


SERVES 4


450g Maris Piper potatoes, thinly sliced


FOR THE SPICE MIX: 2 tsp ground cumin 1 tsp sesame seeds


1 tbsp ground coriander 2 tsp dried mint 2 tsp smoked paprika 1 tsp chilli powder A pinch of salt


FOR THE DIP: 80g low fat natural Greek yoghurt 1 tsp rose harissa


1 Make the spice mix by mixing all the ingredients together.


2 Heat the oven to 200C / Gas 6.


3 Blanch the potatoes for two minutes in boiling water and drain. Leave to cool.


4 Toss through the spice mix and put on a preheated baking tray. Spray with some cooking oil spray and bake in the oven until crisp for about 15-20 minutes, turning halfway when becoming golden and crisp.


5 Stir the harissa through the yoghurt and serve with the crisps, sprinkled with spring onion, chillies and coriander.


www.lovepotatoes.co.uk


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