Roast potatoes with spiced chickpeas and chive dressing

1. 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.  
2. Bake in a 220C oven (fan-forced) for 40-45 minutes, turning potato slices halfway during cooking time, until golden and tender. 
3. 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.  
4. To make chive dressing, whisk all ingredients in a jug. Season with freshly ground pepper. 
5. 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.