Smashed Crispy Potatoes with Greek Yoghurt, Feta and Spring Herbs

Recipe and Forward by Angie Ma

These garlicky, crispy potatoes with feta are a winner and moreish. They go perfectly as a side dish to grilled meats or fish. Serves 6-8 people as a side dish.

INGREDIENTS

1kg small thumb size potatoes
1-2tbs salt for the boiling water
2-3 tbs olive oil
4 garlic cloves finely chopped
A few sprigs of rosemary or thyme or both
1 tbs parsley
Fresh cracked pepper
Flaky sea salt

Dressing

½ cup greek yoghurt
150g feta
¼ cup chopped parsley
1 tbs dill
1 tbs mint
Juice and zest of 1 lemon
Salt and Pepper

METHOD

Preheat the oven to 220C.

Add salt to the boiling water and place potatoes in the pot until par-boiled which will take about 5-7 mins. To check if they are ready, stab a potato with a fork and it should just be able to go in. Drain and let them dry for 10 mins.

Mix olive oil, garlic and parsley, herbs, salt and pepper in a bowl. Lightly flatten the potatoes with a fork so the skin breaks but the potato is still in one piece. This will expose more of the potato to crisp up and coat the potato in the olive oil and garlic mix.

Place on a baking tray well spaced out and roast for 20-30 mins  or until crispy. While potatoes are roasting, whisk yoghurt, dill, mint, zest and lemon juice together. Crumble in the fetta and add in chopped parsley. Season with salt and pepper.

To serve top the potatoes with the yoghurt, fetta mixture and add extra parsley and lemon zest to garnish.