A garlicky yoghurt drizzle offers the last word crowning glory to this super-easy aspect dish, which makes an ideal companion for a Sunday roast.

Elements

• 8-10 small Russet potatoes, scrubbed
• 3 tsp smoked paprika
• 4 tbs olive oil
• 225 g (1 cup) plain yoghurt
• 1 tbs mayonnaise
• 1 tbs lemon juice
• 1 clove small garlic, minced
• 2-3 thyme sprigs, leaves stripped
• Salt
• Freshly floor black pepper

Technique

Step 1.
Preheat the oven to 180°C (160° fan).

Step 2.
Minimize the potatoes at brief intervals with a pointy knife, stopping in need of chopping right through; see the picture for route. Rub with oil and season with smoked paprika, salt, and pepper; organize side-by-side in a baking dish.

Step 3.
Bake the potatoes till the flesh is gentle and the pores and skin is golden brown and crisp, about 1 hour.

Step 4.
In the meantime, whisk collectively the yoghurt, mayonnaise, lemon juice, garlic, and a few salt and pepper to style in a small mixing bowl. Cowl and chill till able to serve.

Step 5.
When prepared, take away the potatoes from the oven. Let cool briefly earlier than serving with a drizzle of the yoghurt sauce and a garnish of thyme.

Serves 4-6