Ingredients1kg wickham potatoes, washed and cut into quarters
1 cup yoghurt
Salt and pepper
2 tsp seeded mustard
2 tsp red wine vinegar
Juice of 1 lemon
2 tbsp spice mix of your choice (Mexican, Italian, bbq etc.)
Preheat oven to 200 degrees. Cook potatoes in a saucepan of boiling salted water until tender (about 10 minutes.) Place potatoes on a lined baking tray and while still hot, crush with a fork. Drizzle with olive oil and sprinkle over spice mix. Bake for 25-35 minutes until golden and crunchy.
Dressing: Place yoghurt, red wine vinegar mustard, lemon juice, 1 tbsp olive oil in a small bowl and whisk to combine. Season with salt and pepper and drizzle over hot potatoes.