Crispy New Potatoes with Pickled Onion, Jalapeno and Honey
By Georgia Hearn

Steps

1. Start by preheating your oven to 200°C and lining a baking tray with greaseproof paper.

2. Halve the potatoes, place on the baking tray, drizzle with olive oil and seasoning, mix it all together and place in the oven for 30 minutes or till crispy and golden brown.

3. Quickly pickle your onion by placing the sliced onion in a jar with the red wine vinegar, mix it together, leave to one side.

4. Place the yoghurt in a bowl and a big pinch of salt and mix together. Then spoon the salted yoghurt over your chosen serving plate.

5. Top with the hot potatoes followed by scattering over the pickled onions and jalapeno. Scatter over some nigella seeds and drizzle with honey, serve straight away