Smashed crispy roasted potatoes served on a bed of thick garlic and herb yogurt, with pickled onions for a unique zing. A lighter alternative to sour cream.
1: Preheat the oven to 200C.
2: Put the potatoes in a large saucepan with cold water and salt. Bring to a boil and when just tender, drain and let steam for a moment.
3: Roll the potatoes onto a baking tray and use the back of a glass to smash them down.
4: Drizzle generously with olive oil and salt, and roast until crisp, usually between 40-50 minutes.
5: Meanwhile, mince garlic in a bowl, cover with lemon juice and salt while you chop your herbs.
6: Once chopped, mix the herbs in with the yoghurt and lemon juice. Taste for seasoning.
7: For the pickled onions, slice onions into half moons, sprinkle salt over generously and squeeze over the lemon.
8: Leave the onions to sit for 5 minutes and then gently pinch with your fingers.
9: Spread the yoghurt on a plate, top with the crispy potatoes and pickled onions. Eat immediately!
