Smokey Tater Bites Recipe

Prep and par-cook potatoes

Preheat oven to 425°F (220°C). Wash the baby potatoes and leave the skins on. Place potatoes in a large pot, cover with cold water, add 1 tsp salt, bring to a boil and simmer 8–10 minutes until just fork-tender but not falling apart. Drain well and let steam-dry in the colander for 2 minutes.

Rough up and season

Transfer drained potatoes to a bowl. While still hot, gently shake or toss them so the skins get slightly roughened (this helps crisping). In a small bowl combine 2 tbs olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp coarse salt, 1/2 tsp black pepper and 1 tbs cornstarch (optional). Pour seasoning over potatoes and toss to coat evenly.

Roast

Arrange potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast 25–30 minutes, turning once halfway through, until deep golden and crisp on the outside and tender inside. If using a convection oven, check at 20–25 minutes.

While potatoes roast, make the peri-peri sauce. In a small bowl whisk together 1 tsp red chili flakes (or finely chopped fresh red chilies), 1 tsp smoked paprika, 1.5 tbs lemon juice, 1 tbs white wine vinegar, 2 tbs olive oil, 1 tsp minced garlic, 1/2 tsp honey (or sugar) and 1/2 tsp sea salt. Taste and adjust heat or acidity to preference. Keep a few drops aside for drizzling if you want a stronger finish.

If you prefer a smoother sauce, blitz the mixture briefly in a small blender or with an immersion blender until emulsion forms. Set aside at room temperature.

Combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 2 tbs chopped parsley, 1 tbs chopped chives, 1 tsp minced garlic, 1/2 tsp lemon zest, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper in a bowl. Stir until smooth and refrigerate until ready to serve. Adjust salt or lemon to taste. For a thinner sauce, stir in 1–2 tsp water or more lemon juice.

When potatoes are crisp, transfer them to a large bowl. Drizzle 1–2 tbs of the peri-peri sauce over the hot potatoes and toss gently to coat evenly. Reserve remaining peri-peri sauce for dipping.

Place the tossed potatoes on a serving platter or individual plates. Dust lightly with 1/2 tsp smoked paprika and sprinkle 1 tbs chopped parsley over the top.

Serve immediately with the garlic & herb sauce and remaining peri-peri sauce on the side, plus lemon wedges for squeezing. Recommend serving freshly roasted — potatoes will lose crispness as they cool.