Here’s a zingy take on roast potatoes that makes a handy side dish with summer meals and barbeques.
Ingredients
For the potatoes
- 750g small potatoes — unpeeled
- 1 tablespoon olive oil
- 50g butter — melted
- 2 tablespoons finely chopped fresh thyme
- 1 tablespoon finely grated lemon zest
- Salt and ground black pepper, to taste
- Finely sliced red onion rings, to serve
- Fresh dill sprigs, to garnish (optional)
For the yoghurt and feta dip
- ½ cup Greek yoghurt
- 30g feta — crumbled
- 1 clove garlic — crushed
- 1 teaspoon chopped capers
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- Finely grated zest of 1 lemon
- Juice of 1 lemon
Method
For the Greek smashed potatoes
- Boil the potatoes in salted water until fork tender. Drain well.
- Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper and brush with oil.
- Arrange the potatoes in a single layer on the prepared tray.
- Using the base of a glass, smash each potato until it is about 2cm thick. Brush or drizzle evenly with the melted butter.
- Sprinkle with the thyme, lemon zest and salt and pepper.
- Bake for 20–30 minutes or until the potatoes are crispy and golden around the edges.
- To make the Yoghurt & Feta Dip, mix all the ingredients in a small bowl.
- Serve the potatoes topped with onion rings and a dollop of the dip. Garnish with dill, if desired.