Description
Looking for the perfect side dish that ticks all the boxes: crispy, crunchy, tangy, and creamy? This is that recipe. Crispy pickle smashed potatoes with herbed yoghurt is a tantalising fusion of textures and tastes.
Ingredients
Units
- 500g baby potatoes
- 1 small clove garlic
- Small handful of herbs, roughly 10g of chives and/or parsley, chopped
For the relish:
- 1/4 red onion, finely diced
- 45g pickles (about 8 pickles), diced
- 7g dill (small handful)
- 1 tbsp whole-grain mustard
- 1 tsp honey
- 3 tbsp olive oil
- 1 lemon
For the yoghurt
- Generous 1/3 cup – 160g thick greek yoghurt or skyr
- 7g dill (small handful)
- 1/2 clove garlic
Instructions
- Boil your potatoes in salted water until easily pierced with a knife and squishable.
- Drain them and allow them to dry in a colander.
- Tip the potatoes into a roasting tray, suitably sized for your air fryer or oven. Crush the potatoes lightly, using the heel of your hand or a glass.
- Drizzle them with olive oil and season them with flaky salt.
- Cooking time:
In the air fryer: Roast at 170°C (340°F) for 40 – 50 minutes, flipping them halfway, until very golden and crispy.
In the oven: Roast on convection (fan) at 180°C (375°F) for 40 – 50 minutes, flipping them halfway, until very golden and crispy. - While the potatoes are crisping in the air fryer/oven, prepare your relish. Cut the pickles and a chunky dice, and finely dice the red onion. Finely chop the dill
- Zest the lemon, then add the zest to a bowl along with the juice from half the lemon (save the rest for the yoghurt), chopped dill, whole grain mustard, honey, olive oil, and a large pinch of flaky salt. Once mixed, add diced onion and gherkins. Set aside for the onion to pickle slightly and for the flavours to infuse.
- Next, add your yoghurt to a bowl with the dill, a pinch of flaky salt, and the juice of half a lemon. Grate in one clove of garlic, and stir. Taste for seasoning and adjust as desired.
- Once your potatoes are cooked, carefully remove them from your air fryer/oven.
- Toss your potatoes with the a little relish and a pinch of flaky salt.
- Spoon the herby lemony yoghurt onto a plate. Top with the crispy smashed potatoes, and finish with more of the picky relish dressing. Scatter some dill over if you like and serve immediately.
- Prep Time: 10 min
- Cook Time: 50 - 60 min
- Category: Sides
- Method: Air fryer, oven