1 serves
Crispy Smashed Potatoes
Method
Aromatic Oil/Butter
- 1In a bowl, add all the ingredients and mix.
Potatoes
- 1In a pan, pour in water and bring to boil.
- 2Boil potatoes for 10 minutes. Strain & spread them on a tray with parchment paper.
- 3Press them lightly with the bottom of a glass and brush them with the aromatic mixture.
- 4Place them in the oven at 180°C fan-forced (200°C conventional) for 30 to 40 minutes, brushing them every 10 minutes.
Garlic Yoghurt
- 1Mix all ingredients in a bowl.
Serving
- 1Finely chop some parsley and sprinkle it over the top of the potatoes.
- 2Place the garlic yoghurt in a small bowl to serve with the potatoes. Sprinkle paprika over the top of the garlic yoghurt.
- 3Drizzle the potatoes and garlic yoghurt with olive oil and serve.
...And that's it, enjoy!
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Ingredients
Aromatic Oil/Butter
200 g sunflower oil or melted butter
1 tsp oregano
1 tsp smoked paprika
1/2 tsp ginger (minced)
2 cloves garlic (minced)
1/4 tsp chili flakes or boukovo
1 lemon (zest)
1/2 lemon (juice)
1 g sea salt
Potatoes
250 g baby potatoes
Garlic Yoghurt
200 g yoghurt
1 clove garlic (minced)
1/4 tsp cumin powder
1/4 tsp chili powder
Salt
White pepper
2 g vinegar
1 tbsp olive oil
To Serve
Parsley (finely chopped)
Paprika
Olive oil
Garlic Yoghurt
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