ingredients
serves 4
1 1/2 pound small new potatoes with skins on, well washed
10 fresh mint leaves
1 level tablespoon snipped fresh chives
2/3 cup Greek yoghurt
1/4 level teaspoon cayenne pepper or freshly ground black pepper
1/4 level teaspoon paprika
Chives or mint sprigs to garnish
method
1. Steam the potatoes for about 15 minutes, or until they are just tender.
2. Meanwhile, put the mint leaves in boiling water for 10 seconds, then drain and immediately plunge them into cold water. Pat the leaves dry with kitchen paper and roughly snip them with scissors. Mix the mint and snipped chives into the yoghurt, and season with the cayenne or black pepper.
3. As soon as the potatoes are cooked, turn them into a warmed serving dish, spoon the sauce on them and dust with paprika. Garnish with the chives or mint sprigs before serving.
