Serves 4
Prep time 45 mins
Ingredients
10 small baby potatoes
3 tsp olive oil
½ tsp. garlic salt
80g feta
80g Greek yogurt
1 roasted red bell pepper from a jar (about 25g) finely chopped
½ tsp. sumac
½ cup pomegranate seeds
Method
Heat oven to 220c fan /gas 6) Prick the potatoes all over with fork and bake for 1hr until it is golden outside and soft inside. Mix 1tsp olive oil with the garlic salt. Cut a small cross into the top of the potatoes, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins until the edges are golden and crispy.
Meanwhile, crumble the feta into a bowl, add the yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped feta into the potatoes. Sprinkle with the sumac, olive oil and pomegranate seeds.
