- 8-10 small Russet potatoes, scrubbed
- 3 tsp smoked paprika
- 4 tbs olive oil
- 225 g (1 cup) plain yoghurt
- 1 tbs mayonnaise
- 1 tbs lemon juice
- 1 clove small garlic, minced
- 2-3 thyme sprigs, leaves stripped
- Freshly ground black pepper
Preheat the oven to 180°C (160° fan).
Cut the potatoes at short intervals with a sharp knife, stopping short of cutting all the way through; see the image for direction. Rub with oil and season with smoked paprika, salt, and pepper; arrange side-by-side in a baking dish.
Bake the potatoes until the flesh is soft and the skin is golden brown and crisp, about 1 hour.
Meanwhile, whisk together the yoghurt, mayonnaise, lemon juice, garlic, and some salt and pepper to taste in a small mixing bowl. Cover and chill until ready to serve.
When ready, remove the potatoes from the oven. Let cool briefly before serving with a drizzle of the yoghurt sauce and a garnish of thyme.