Yogurt & Parsley Baby Potatoes with Ginger & Sweet Chili Purple Cabbage
- baby potatoes
- olive oil
- salt and pepper
- purple cabbage
- rocket herbs
- sweet chilli sauce
- roasted nuts
- ginger preserve
Did you notice I don’t have measurements? That’s because sometimes with food, unlike with baking, I go with the ‘feel’ of the dish. Grab as many baby potatoes you may feel you’ll need. The purple cabbage however is half a medium-sized cabbage.
- Halve your baby potatoes and put them in an oven proof dish. Drizzle with olive oil, season with salt and pepper and roast them until they’re golden brown and cooked. (Check on them half way and toss them around.)
- While the potatoes are in the oven, slice the cabbage and fry it in a pan with a drizzle of olive oil, salt and pepper. Place a lid smaller than the pan on the cabbage to weigh it down. After about 10-15 min frying time, chop two small pieces of ginger preserve, add it to the cabbage. Pour about 3 tablespoons sweet chilli sauce and give it all a good stir. Switch off the stove and don’t put the lid back on.
- Remove the potatoes from the oven and transfer them to a bowl. Add a dollop of butter onto the potatoes and add some chopped parsley. Toss it all together, so that the butter can melt into the hot potatoes and the flavours can infuse. Just before serving, stir in about 3 tablespoons of natural yogurt and you’re done with them. (Season with more salt and pepper if needed.)
- Now transfer the cabbage into another bowl, season again if need be and add about a handful of chopped, preferably roasted nuts. Mix in a handful of rocket herbs and you’re done.
The potatoes have an almost baked potato and sour cream taste to them. It shouldn’t be like a potato salad, so they shouldn’t be swimming in yogurt, but only coated.
You can add some crumbled feta cheese to the cabbage too.
Try timing this out so that the potatoes are served warm, but don’t worry too much about the cabbage, it can be served room temperature or cool.