I remember we used to have this tradition in Poland to light bonfires and roast potatoes. Long summer nights, spent with friends and these potatoes oh my...they were simply amazing. You can't beat that taste. Than each week we had as well fast Fridays when we used to eat potatoes with vegetable oils, herring or white cottage cheese. 

So recently, we wanted to bring back memories and anyways were craving such potatoes for a while. It really is one of those fast and simple home-cooked dishes. We used dried herbs but you may as well add fresh thyme, savory and oregano for more flavour. 

I love pink sweet chilli dip - so simple! And thanks to natural yoghurt it has just few calories... 

P.S This weekend for a balance Janusz is preparing his speciality roasted pork shoulder in herbs and vodka - recipe coming very soon!

For potatoes:

  • 500g baby potatoes
  • 3 tbs olive oil 
  • 1 tbs thyme
  • 1 tbs oregano
  • 1 tsp savory
  • 1 tsp seasalt
  • freshly ground black pepper 

Heat the oven to 200°C. Spread the potatoes in a roasting tray. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are crisp, around 50 to 60 minutes, Serve hot with dips.

For pink dip:

  • 150ml dense natural yoghurt
  • 100ml sweet chilli sauce

Combine both, serve with potatoes. This sauce by the way is also great for crisps.

For white dip:

  • 1/2 onion
  • 250g cottage cheese
  • fresh dill
  • salt, pepper

Chop onion, sprinkle with salt. Chop dill. Mix with cottage cheese, season with salt and pepper, serve with potatoes.