Side
Garlic Smashed Potatoes with Herby Lemon Yoghurt
Crispy smashed potatoes flavoured with rosemary and our garlic salt. Served with a a creamy yoghurt, lemon, and herb dip.
Method
- Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and let steam dry.
- Using a flat-bottomed glass, gently smash the potatoes on a lined baking tray without breaking them apart.
- Drizzle with olive oil and season with Garlic Salt, Rosemary, and Black Pepper.
- Roast at 220°C (200°C fan) for 20–25 minutes until crispy and golden, no need to flip.
- Meanwhile make the dip. Mix the yogurt, lemon juice, lemon zest, Garlic Salt, Dill, and olive oil. Chill until ready to serve.
- Melt the butter and drizzle it over the hot potatoes after roasting.
- Serve the potatoes with the lemony herb dip on the side.
