Crispy Parmesan Smashed Potatoes with Garlic Yoghurt
Crispy edges, fluffy middles and loads of golden flavour. Parmesan smashed potatoes piled over creamy garlic yoghurt and finished with fresh spring onion.
2
40
Ingredients
- 400g baby potatoes
- 1½ tbsp DishUp Golden Roasties Seasoning
- 2 tbsp olive oil
- 40g Parmesan, finely grated
- 100g Greek yoghurt
- 1 small garlic clove, crushed or 1/2 tsp garlic paste
- ½ lemon
- 2 spring onions, finely sliced
Method
- 1.Boil the potatoes for 10-15 minutes until completely tender, then drain well.
- 2.Smash them. Place the potatoes on a baking tray and gently squash each one with the bottom of a glass or back of a fork.
- 3.Make them golden. Drizzle with olive oil, sprinkle generously with Golden Roasties and roast at 200°C fan for 20 minutes.
- 4.Add the Parmesan. Sprinkle the cheese over the potatoes and roast for another 5-10minutes until deeply golden with crispy, cheesy edges.
- 5.Dip & finish. Mix the Greek yoghurt with the garlic and a squeeze of lemon. Spoon onto the plate, pile the crispy potatoes on top and finish with sliced spring onions.
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