Roast potatoes with spiced chickpeas and chive dressing
- 1.2kg red-skinned potatoes, cut into 2cm slices
- 2 tablespoons olive oil
- 400g can no-added salt chickpeas, drained
- 2 cloves garlic, crushed
- 2 teaspoons smoked paprika
Chive drizzle
- ¾ cup buttermilk
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh chives, plus extra to serve
- 1 tablespoon lemon juice
- Cut potatoes into 2cm-thick slices. Pat slices with paper towel to absorb excess moisture. Transfer to a large roasting pan, drizzle with 1 tablespoon oil and toss well. Arrange in a single layer, overlapping slightly, over base of pan.
- Bake in a 220C oven (fan-forced) for 40-45 minutes, turning potato slices halfway during cooking time, until golden and tender.
- Meanwhile, heat remaining oil in a medium frying pan. Add chickpeas, garlic and paprika. Cook, stirring, for 2-3 minutes until chickpeas are coated in spice mix and mixture is fragrant.
- To make chive dressing, whisk all ingredients in a jug. Season with freshly ground pepper.
- To serve, scatter spiced chickpeas over potatoes in roasting pan. Spoon over chive dressing and sprinkle with extra chives.
Tips
- Low in fat and a good source of calcium, buttermilk is an excellent tenderizer when used as a marinade for chicken or other meats. You’ll find it in the refrigerated dairy section in supermarkets.
- Swap in mint or coriander for chives, if preferred.
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