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Crispy Smashed Potatoes with Garlicky Yoghurt

Georgina Burgess
Print Recipe
Cook Time 45 minutes
Course Appetizer, Lunch, Side Dish
Servings 4 people

Ingredients
  

  • 600 grams new potatoes
  • 1 large pinch salt
  • 2-3 tbsp olive oil

Garlicky Yoghurt:

  • 250 grams dairy free yoghurt choose a thick, creamy unsweetened one
  • 1-2 cloves garlic grated or minced
  • 1/2 lemon juiced
  • 1 large pinch salt

Toppings:

  • Pickled red onions
  • Sliced red chilli
  • Chopped fresh mint
  • Chopped fresh parsley
  • Drizzle of extra virgin olive oil

Instructions
 

  • Par boil the potatoes in salted water until soft (25 mins for smaller ones and 30 mins for larger).
  • Preheat oven to 190C and line a large baking tray with baking paper. Add the cooked new potatoes and smash down with the back of a glass or jar, then let them cool for 5 minutes (optional but this helps them get crispier in the oven!)
  • Drizzle over the olive oil and salt, then place in the oven to roast for 45-50 minutes or until golden brown and crispy.
  • While they’re cooking, mix together the yoghurt ingredients - taste test and add any seasonings to your preference. Smear over a plate and add your crispy smashed potatoes and all the garnishes. Enjoy!