Slow Roasted Potatoes with Roasted Red Pepper and Feta Dip

Name: Slow Roasted Potatoes with Roasted Red Pepper and Feta Dip
Ingredients: 1 bag baby potatoes (halved); 400 ml vegan chicken stock; 1 tsp smoked paprika; 1 tsp oregano; 3 cloves garlic; 2 lemons (juiced); 1 tsp olive oil; rosemary (fresh); thyme (fresh); salt (and pepper); 0.5 jar roasted red peppers; 0.5 block @violife_foods feta; 1 cloves garlic; 2 tbsp vegan Greek yoghurt; 1 tsp oil from the peppers; chilli flakes; salt (and pepper)

My new favourite summer meal!

Ingredients

Directions

1
Preheat the oven to 200C.
2
Add the potatoes to an oven proof dish.
3
Combine all ingredients for the potatoes besides the rosemary and pour over. Ensure the potatoes are covered.
4
Add the rosemary and bake for around 1.5 hours. Mix through after 45 minutes.
5
In the meantime, combine all ingredients for the dip in a blender and blend until smooth. Chill in the fridge until ready to serve.
6
Once the potatoes are cooked through, serve them with the dip, fresh parsley and some chilli flakes.

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