A crispy twist on a summertime favourite – this scrumptious recipe is perfect for sharing with friends. Smothered with Rich & Creamy Mayonnaise you can’t get much better than this.
Method
Potatoes:
Preheat your oven to 220C / 200C fan / gas mark 7. Line a large baking sheet with parchment paper.
Boil the potatoes for 7 minutes or until fork tender. Drain, pat dry and transfer to your baking sheet. Use the back of a glass to smash them flat. Brush with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!
Salad:
Make sure you scoop out/deseed the cucumber so that the salad does not become watery.
Whisk together the yogurt, Rich & Creamy Mayonnaise, Smooth Dijon mustard, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your palate. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.
Assembly:
Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish the crispy potato bits with dill and black pepper.
Serves 4
Smashed potatoes:
450g Baby potatoes, scrubbed
1 tbsp Olive oil
Salt and pepper to taste
Salad:
2 tbsp Greek yogurt
2 tbsp Rich & Creamy Mayonnaise
1 tsp Smooth Dijon mustard
1/2 Large lemon, juiced
1 tbsp Red wine vinegar
1/4 Garlic clove, minced
½ tbsp Fresh dill, chopped
½ tbsp Fresh parsley, chopped
1 medium Cucumber, seeded + finely chopped
1 Shallot, finely chopped
