Crispy, smashed potatoes with a chive & wild garlic yoghurt

A delicious taste of spring. Crispy Jersey Royals mopped up by a chive & wild garlic yogurt dip! Enjoy as a main for side dish. If you cant get any wild garlic, use garlic cloves and more chives!

Difficulty:

Prep time: 10 minutes

Cook time: 50 minutes

Serves: 2

Crispy, smashed potatoes with a chive & wild garlic yoghurt Image 1

Crispy, smashed potatoes with a chive & wild garlic yoghurt Image 2

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Ingredients

For the smashed potatoes:
750g jersey royals or baby new potatoes
2 tbsp vegetable or olive oil
A good pinch of flaky sea salt

For the yogurt:
300g Tim’s Greek yogurt
20g wild garlic
10g fresh chives, finely chopped, plus extra for garnish
The juice of 1/2 a lemon

Method

Preheat the oven to 200C.
Bring a saucepan of water to a boil and cook the potatoes for 15-20 minutes until just tender. Drain and allow to steam dry.
Tip the potatoes onto a baking tray and crush using a potato masher or fork until nearly flattened and starting to break up. Drizzle with the oil and a good pinch of salt and roast for 20-25s minutes or until golden and super crispy.
Meanwhile, add all of the yogurt ingredients to a blender and blitz to a smooth creamy consistency. Set aside in the fridge until the potatoes are done.
To serve, dollop the yogurt onto the base of your serving plate and spread using the back of a spoon. Layer the smashed potatoes on top and scatter over some fresh chives.

Finish with a drizzle of extra virgin olive oil too, if you like. Enjoy!

Recipe: Hanshungry