Crispy potato and paprika tray bake

METHOD

Ella says: “Crispy, crunchy, hearty and super simple, this tray bake is the ideal recipe when you want something satisfying without lots of prep, mess or brain space! The zesty harissa yoghurt is really versatile too; it makes for a great dip or dressing with any veg.” SERVES 2

TIME 30 MINUTES

INGREDIENTS

3 floury potatoes, such as Maris Piper (about 350g), with their skin

½ tbsp olive oil

2 red onions, halved and finely sliced 2 tsps paprika

1 punnet of cherry tomatoes (about 200g) 1 × 400g tin of butter beans, drained ½ bunch of coriander (about 10–15g), roughly chopped

Sea salt

For the harissa yoghurt

4 tbsps coconut yoghurt

2 tbsps harissa

Grated zest and juice of 2 limes, plus wedges to serve

1

Pre-heat the oven to 240°C/fan 220°C/ gas 9. and bring a large saucepan of salted water to the boil. 2Cut

the potatoes into 1cm cubes then add them to the boiling water. Meanwhile, put the olive oil into a large flat baking tray and place in the oven to heat up. Simmer the potatoes for 5 minutes, until softened slightly and a knife pierces them easily, then drain well and add them to the pre-heated tray along with the onion, paprika and a pinch of sea salt. Toss to combine, then bake for 20 minutes, tossing occasionally so that the potatoes cook evenly.

3Add

the cherry tomatoes and butter beans to the tray and cook for a further 5 minutes until the tomatoes are soft and the potatoes are crisp. 4 Meanwhile, make the harissa yoghurt by mixing the coconut yoghurt, harissa, lime zest and juice together in a small bowl, seasoning with salt to taste, then transfer to a small serving bowl. 5

Once the potatoes are ready, remove from the oven, sprinkle over the coriander and serve with the harissa yoghurt on the side.