Crispy Smashed Potatoes with Garlic, Yoghurt and Pickled Onions

We like to think of these as dinner appropriate salt and vinegar chips. The garlicky yoghurt sauce adds the perfect level of creaminess to the golden crunchy (yet fluffy) potatoes, with a hint of acidity from the pickled onions. 


Quick Pickled Onions

1 red onion (super finely sliced)
1/2 cup apple cider vinegar
4 Tbsp boiling water
½ tsp salt
½ tsp sugar (optional)


5-6 medium sized floury potatoes, such as Agria (chopped into bite sized pieces)
3 Tbsp olive oil
Salt and pepper

Garlicky Yoghurt Sauce

1/4 cup greek yoghurt
1 lemon (juice)
1 garlic clove (crushed)
1-2 Tbsp of water (if needed)


Quick Pickled Onions

1. In a small bowl or jar add the salt and sugar (if using), pour over boiling water.

2. Stir to dissolve the salt and sugar.

3. Add the vinegar and the finely sliced onions. Use your fingers to separate the onion slices and encourage the onion to soften.

4. Leave to pickle for at least 30-40 minutes. 
*you won’t use them all in the recipe but they are great to have in the fridge to add to salads, curries or on top of avo on toast.


1. Preheat the oven to 200 degrees, fan bake.

2. Place potatoes into a pot with boiling water and add a teaspoon of salt. Cook until potatoes are tender and cooked halfway through, approx. 10 minutes. Drain well once cooked.

3. Pop the potatoes back into the pot and give it a good shake and bash, roughing up the outside of the potatoes (the ‘rough’ exterior will allow them to get extra crispy).

4. Place all the potatoes and potatoes ‘bits’ from the pot into a baking tray, coat well in oil and salt and pepper. Roast for 30-35 minutes until they are golden and crispy.

Garlicky Yoghurt Sauce

1. In a small bowl add all of the  ingredients together except the water.

2. If you need to add water, do so a tablespoon at a time until you reach a desired ‘drizzle’ consistency.

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