Ingredients
1 - 1.2 kg medium potatoes (6 8)
1 tbsp salt
Olive oil
Salt & black pepper (to taste)
Finely chopped parsley (optional garnish)
For the Dill Yogurt Dip
200 g yogurt
3 tbsp mayo
2 garlic cloves
20 g fresh dill
salt and pepper (to taste)
Directions
Step 1
Boil and Prepare Potatoes:
Step 1
Boil potatoes in salted water until soft: Small for 20-25 min, medium for 30 min.
Step 2
Preheat oven to 200°C/390°F (180°C fan).
Step 3
Drain and dry potatoes in a colander for 5 min.
Step 4
Smash and Bake:
Step 1
On a baking tray, smash potatoes with a fork/masher: Thin for crispness, thick for fluffiness.
Step 2
Steam dry on the tray for 5 more min.
Step 3
Drizzle olive oil over smashed potatoes. Sprinkle salt and black pepper.
Step 4
Bake for 45 min (small) to 55 min (medium) until deep golden and crispy.
Step 5
Prepare Dill Yogurt Dip:
Step 1
In a bowl, combine yogurt, mayo, minced garlic, chopped fresh dill, salt, and pepper. Mix well.
Step 2
Serve:
Step 1
Serve the hot potato smash topped with finely chopped parsley (optional).
Step 2
Accompany with the dill yogurt dip for a flavorful contrast.
