Crispy Smashed Potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan of salted boiling water, carefully add the baby potatoes. Cook the potatoes for 20 minutes until soft enough that you can poke a fork through them and then drain. Place potatoes back in the saucepan and cover with oil.

Step 2

Meanwhile, preheat the oven to 200C.

Step 3

Whisk the yoghurt, tahini, mustard, lemon juice, salt and black pepper until smooth; place aside.

Step 4

To make the quick pickle, add the vinegar, salt and sugar in a saucepan over medium low heat, stir until the salt and sugar are dissolved, remove from heat and cover the thinly sliced red onion; set aside.

Step 5

Gently press the potatoes with the base of an empty jam jar until the peel breaks and place them on a baking sheet. Bake for 20 minutes until golden and the edges are crispy.

Step 6

Add the crispy potatoes to a serving plate with a few dollops of the dressing, pickled red onions and fresh herbs.