This one is inspired by the flavours in Afghan Bolani - a flatbread that's typically filled with potatoes, spring onions and green chilli and served with Afghan chutney. In potato salad form it's a real winner. It doesn't replace the real thing by any means but it's a special one to make for fam and friends this summer.
Preheat the oven to 210 degrees C/190 fan. In a bowl, combine the sliced, washed potatoes, oil, garlic and spices. Toss everything together thoroughly and tip onto a foil lined baking tray. Flip each potato so they're sliced side down and place the tray into the oven for around 25 minutes or until the potatoes are crisp and wrinkled on the outside, and soft in the middle.
Whilst the potatoes roast, blend together all the ingredients for the green chutney. Pulse for a coarser consistency or blend for longer to achieve a smoother sauce. Season to taste. The chutney should be super vinegary.
Mix the spring onions and chillis into the cooked potatoes.
Smooth some thick, vegan Greek yoghurt out on a plate or platter, top with the roasted potatoes then drizzle over the chutney. Sprinkle over the other ingredients to serve and tuck in.
Top tip - freeze any left over chutney for another time!
