These are the greatest snack food for sharing with friends… something we can start doing again soon! They’re full of punchy flavours and great textures.

You could use any potato but I think the kipflers ‘s shape and texture works really well. You also don’t need to peel them!Adding the cheese at the end adds another level of deliciousness and texture.

They’re kind of like loaded potato skins but crossed with thick cut chips. Just a really good time.

Ingredients

1 kg kipfler potatoes

Extra virgin olive oil to cook

1.5 tsp salt

1/2 tsp chilli powder

1.5 tsp thyme

1 tsp garlic powder

1 cup mixed shredded cheese (I used Parmesan and cheddar)

2 Tbs finely chopped flat leaf parsley

2 Tbs finely sliced spring onion

1.5 Tbs finely chopped pickles

Sauce

1/2 cup plain yoghurt

1 Tbs favourite hot sauce (use less for less heat)

1 tsp honey

1 tsp white wine vinegar

Directions
Preheat oven to 190c.

Slice each potato into 1cm thick slices. Place in a pot and cover with water, salt and then bring to a boil. Boil for 5 minutes and then drain and set aside.

Drizzle an oven tray with oil, place potatoes in a single layer then drizzle with more oil.
Mix salt, chilli, thyme, and garlic powder together. Sprinkle potatoes evenly. Roast in preheated oven for 15 minutes or until golden, flip and continue to roast until crispy on both sides.

While roasting make your sauce: combine yoghurt, chilli sauce, honey and vinegar and mix until smooth.

Sprinkle with cheese as 1 Tbs finely chopped parsley and return to the oven until melted and golden.

To serve, dollop over the sauce, scatter over the remaining herbs and pickles. Sprinkle with pepper and salt. Dig in.

HH. x