side dish
Garlic Smashed Potatoes with Herby Lemon Yoghurt
Info
Crispy smashed potatoes flavoured with rosemary and our garlic salt. Served with a a creamy yoghurt, lemon, and herb dip.Ingredients
Method
Ingredients
- 1kg baby potatoes
- Olive oil (about 2–3 tbsp)
- 1 tsp Bart Garlic Salt
- 1 tsp Bart Rosemary
- Bart Black Peppercorns
- 30 g butter
For the lemony dipping sauce:
- 120 g Greek yogurt
- 1 tbsp mayonnaise
- Juice of half a lemon
- 1/2 tsp lemon zest
- 1/4 tsp Garlic Salt
- 1/2 tsp Bart Dill
- 1 tsp olive oil
Method
1. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and let steam dry.
2. Using a flat-bottomed glass, gently smash the potatoes on a lined baking tray without breaking them apart.
3. Drizzle with olive oil and season with Garlic Salt, Rosemary, and Black Pepper.
4. Roast at 220°C (200°C fan) for 20–25 minutes until crispy and golden, no need to flip.
5. Meanwhile make the dip. Mix the yogurt, lemon juice, lemon zest, Garlic Salt, Dill, and olive oil. Chill until ready to serve.
6. Melt the butter and drizzle it over the hot potatoes after roasting.
7. Serve the potatoes with the lemony herb dip on the side.
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