Crispy potatoes and purple sprouting broccoli with smoked garlic yogurt and almonds.


A true plate licking worthy side dish with crispy potatoes, crunchy roast broccoli and a creamy, smoked garlic yogurt. I love to serve this as a side or even star of the dinner table and the left overs make for wonderful bowlfuls too.


|Serves 6 as a side

  • 4 cloves smoked garlic

  • 450g new potatoes

  • 2 bunches purple sprouting broccoli

  • olive oil

  • flaked sea salt

  • 200g thick Greek yogurt

  • 30g almonds, roasted

  • zest from one lemon


  • Preheat oven to 180C/fan setting. Place your garlic cloves on a dry baking tray and cook for 25-30 mins until soft. Remove and allow to cool.

  • Increase oven to 200C/fan setting. Place your potatoes on a baking tray. Drizzle with olive oil and toss with your hands to coat them. Sprinkle generously with flakey sea salt. Roast for 45-50 mins until cooked through and slightly shrivelled in their skins.

  • Trim your purple sprouting broccoli into even sized pieces. Place onto a separate tray. Drizzle with olive oil and toss with your hands to coat them and sprinkle with flakey sea salt. Roast for 15 mins.

  • To make the smoked garlic yogurt peel away the skins of your cooked garlic and trim the hard edge.

  • Place the garlic, 1 heaped tsp yogurt and 2 tsp water into a nutribullet or magimix and blend until well broken down. Transfer into a small bowl along with the remaining yogurt and stir until you have a thick creamy consistency.

  • To serve arrange your potatoes and broccoli onto a serving plate. Spoon over the smoked garlic yogurt and drizzle with a little olive oil. Sprinkle over the almonds and lemon zest and some more salt if you wish. Enjoy.

Alexandra Dudley