Crispy Lemon Artichoke White Bean Potato Trays with Dill Caper Yogurt

Crispy Lemon Artichoke White Bean Potato Trays with Dill Caper Yogurt 🍋🥔 This is the kind of bright, useful tray dinner that feels crisp and comforting at the same time: golden potatoes, creamy white beans, tender artichokes, lemon, herbs and a cool dill-caper yogurt spooned over the top. It is easy enough for a weekday, but it still has that fresh little restaurant-style finish. 🌿 Yield: 3-4 servings Time: about 45 minutes Ingredients For the tray: - 650 g baby potatoes or small floury potatoes, cut into 3 cm chunks - 2 tbsp olive oil - 2 garlic cloves, finely grated or minced - 1 tsp lemon zest - 1 tsp smoked paprika - 1/2 tsp ground cumin - 1/2 tsp fine sea salt, plus more to taste - 1/4 tsp black pepper - 1 x 400 g tin white beans, drained and patted dry - 250 g drained artichoke hearts, halved if large - 1 lemon, half sliced thinly and half kept for juice - 2 tbsp chopped dill or parsley For the dill caper yogurt: - 180 g thick plain yogurt or Greek yogurt - 1 tbsp capers, rinsed and chopped - 1 tbsp chopped dill - 1 tbsp lemon juice - 1 tsp olive oil - 1 small pinch garlic, optional - Salt and black pepper to taste Method 1. Heat the oven to 220 C / 200 C fan. Line a large baking tray with parchment. The tray needs enough space for the potatoes to sit in a single layer so they roast rather than steam. 2. Toss the potatoes with olive oil, garlic, lemon zest, smoked paprika, cumin, salt and pepper. Spread them out cut-side down where possible. Roast for 22-25 minutes, turning once, until the edges are turning golden and the centres are nearly tender. 3. Pat the white beans and artichokes dry. Add them to the tray with the lemon slices, tossing gently through the hot oil and spices. Roast for another 12-15 minutes, until the beans look lightly blistered, the artichokes have browned edges, and the potatoes are crisp outside and soft inside. 4. While the tray finishes, stir the yogurt with capers, dill, lemon juice, olive oil and a tiny pinch of garlic if using. Taste and adjust with salt, pepper and extra lemon. It should be cool, tangy and herby. 5. Squeeze the remaining lemon over the hot tray, scatter with herbs, then spoon into bowls. Add the dill caper yogurt just before serving so the cold sauce meets the crisp hot potatoes. Serving and storage tips - Serve with rocket, cucumber salad or warm flatbread if you want a fuller meal. 🥗 - For extra protein, add a jammy egg or grilled halloumi. - Leftovers keep for 2 days in the fridge. Reheat the tray ingredients in a hot oven or air fryer, then add fresh yogurt after reheating. - If preparing ahead, mix the yogurt sauce separately and keep it chilled. Save this one for a bright, crunchy tray dinner with a creamy lemony finish. 🍋 Tasteloom.club