Bolani Potato Salad

A delicious roasted potato salad with a punchy chutney, creamy yoghurt and golden roasted potatoes.

Done in 40 minutes

Dish by Mia Jacobs

Ingredients

For the potatoes

550gbaby potatoes, halved

60mlolive oil

2-3garlic cloves, grated

1/4 tspturmeric

1/4 tspchilli powder

1/2 tspgaram masala

For the green chutney

25gfresh parsley

30gfresh coriander

1/2 - 1 green chilli

1garlic clove

60-80mlapple cider or white wine vinegar

to tastesalt and freshly cracked black pepper

To serve

1/2 - 1jalapeño or chunky green chilli, seeds removed and finely chopped

2spring onions, thinly sliced

6 tbsp thick vegan Greek yoghurt

1 tsp pul biber

1 tspnigella seeds

a drizzleolive oil

This one is inspired by the flavours in Afghan Bolani - a flatbread that's typically filled with potatoes, spring onions and green chilli and served with Afghan chutney. In potato salad form it's a real winner. It doesn't replace the real thing by any means but it's a special one to make for fam and friends this summer.

Method

Preheat the oven to 210 degrees C/190 fan. In a bowl, combine the sliced, washed potatoes, oil, garlic and spices. Toss everything together thoroughly and tip onto a foil lined baking tray. Flip each potato so they're sliced side down and place the tray into the oven for around 25 minutes or until the potatoes are crisp and wrinkled on the outside, and soft in the middle.

Whilst the potatoes roast, blend together all the ingredients for the green chutney. Pulse for a coarser consistency or blend for longer to achieve a smoother sauce. Season to taste. The chutney should be super vinegary.

Mix the spring onions and chillis into the cooked potatoes.

Smooth some thick, vegan Greek yoghurt out on a plate or platter, top with the roasted potatoes then drizzle over the chutney. Sprinkle over the other ingredients to serve and tuck in.

Top tip - freeze any left over chutney for another time!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.