Preheat the oven to 180°c (fan assisted)/390°f/gas 6.

Bring a big pan of salted water to the boil. Add the potatoes and cook for 12-15 minutes, or until they can be easily pierced with a fork. Drain and allow to steam dry.

Spread the potatoes out evenly on a baking tray. Squash each one with the bottom of a glass, then generously drizzle with oil and sprinkle each one with a pinch of salt. Roast for 45-55 minutes, or until darkly golden and super crispy.

Meanwhile, you can make the chimichurri. Combine the chopped parsley, garlic, red chilli, dried oregano, red wine vinegar and a big pinch of salt and black pepper in a small bowl. Add 2 tbsp olive oil, then give everything a good stir (you could also make this in a food processor, but it’s nice when it has some texture, so make sure you don’t blend it until completely smooth). Taste and adjust the seasoning, adding more vinegar, salt, or anything else you think it may need.

To make the yoghurt sauce, combine the yoghurt, tofu, lemon juice and a good pinch of salt and black pepper in a food processor. Whizz until completely smooth, then taste and adjust the seasoning, if needed.

Spread the yoghurt mixture over the base of a serving plate. Combine the warm roasted potatoes and a few good spoonfuls of chimichurri together in a mixing bowl and stir to coat. Spoon them over the yoghurt sauce, then finish with an extra drizzle of chimichurri and a good crack of black pepper.