Crispy potato and paprika tray bake

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" 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." – Ella Mills

Ingredients

3 floury potatoes, such as Maris Piper (about 350g), with their skin
½ T olive oil
1 T paprika
200 g cherry tomatoes
1 × 400 g can butter beans, drained
10–15 g coriander, roughly chopped
sea salt, to taste
For the harissa yoghurt:
4 T coconut yoghurt
2 T harissa
2 limes, zested and juiced plus 2 limes

Cooking Instructions

1. Preheat the oven to 220°C fan and bring a large saucepan of salted water to the boil.

2. Cut 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 preheated 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.

3. Add 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.

c. Ella Mills. Extracted from DELICIOUSLY ELLA: HEALTHY MADE SIMPLE by Ella Mills, to be published by Yellow Kite on 4th January 2024. Photography Sophia Spring © Hodder & Stoughton 2024.

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