Crispy Smashed Baked Potato Salad


Ingredients

For the salad:

• 500g baby potatoes
• 3 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1 spring onion, finely chopped
• 20g Parmesan cheese, grated

For the dip:

• 1 tbsp mayonnaise
• 1 tbsp natural yogurt
• 2 tbsp milk
• ½ tsp English mustard
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Juice of ½ lemon
• Salt and pepper, to taste

Method

1. Boil the potatoes in salted water for about 20 minutes, or until fork-tender.
2. Preheat your oven to 200°C (fan) or 220°C (conventional).
3. Drain the potatoes and place them on a baking tray. Flatten each one gently using the base of a glass or cup.
4. Drizzle with olive oil and season with salt and pepper.
5. Bake for 30–45 minutes, until golden and crispy.
6. Meanwhile, make the dip: mix all dip ingredients in a bowl until smooth.
7. To serve, either plate the crispy potatoes with the dip on the side, or toss everything together.
8. Garnish with chopped spring onion and grated Parmesan. Adjust seasoning if needed.
9. Top Tip: For extra crispiness, let the smashed potatoes air dry for a few minutes before baking.