Smashed Potatoes with Smoky Chilli Butter

preparation 10 minutes
cook time 1 hour, 10 minutes
Serves 6, as a side

Fluffy on the inside and perfectly crisp on the outside, these smashed potatoes are smothered in a smoky garlic butter and herby yoghurt dressing for maximum flavour. A fantastic side dish for barbecues and summer dining.

Recipes taken from Green Kitchen: Quick & Slow by David Frenkiel and Luise Vindahl (Hardie Grant, £27) Photography ©David Frenkiel

Ingredients Method

1 kg medium-sized roasting potatoes, skin-on
3 tbsps olive oil
6 garlic cloves, skin-on, smashed
3 rosemary, thyme or tarragon sprigs, leaves picked
Sea salt and freshly ground black pepper
For the smoky chilli butter:
50g butter
1 tsp smoked paprika
½ tsp dried chilli flakes
For the topping:
250g Greek yoghurt
½ bunch dill, coarsely chopped
½ bunch parsley leaves

Preheat the oven to 180°C/Fan 160°C /Gas 4. Place the potatoes in a large saucepan of salted water and bring to the boil, then simmer for 20–25 minutes on a medium–low heat, or until tender. Drain in a colander and leave to steam-dry for 5 minutes.

Transfer the potatoes to a baking tray and toss with the oil, garlic cloves, herbs and salt. Use a potato masher, spatula or the bottom of a glass to smash each potato. You want to keep each potato in one piece but flatten it slightly.

Roast for 35–40 minutes or until golden and super crisp.

To make the smoky chilli butter, simply melt the butter with the paprika and chilli flakes in a small saucepan over a medium–low heat. Transfer the roasted potatoes to a serving platter and top each one with a dollop of yoghurt. Squeeze the creamy garlic cloves out of their skins, then scatter over the dill and parsley. Drizzle everything with the smoky chilli butter and serve.

Ingredients