Smashed Potatoes

71 min · Easy · Serves 1

411 kcal per serving · 8g protein

Boiled baby potatoes smashed flat and roasted until shatteringly crisp, loaded with bacon, cheddar, sour cream and chives. The side dish that steals the plate.

Ingredients

• 200 g Baby potatoes
• Bacon slices × 2
• 30 g Cheddar (shredded)
• 2 tbsp Sour cream
• 1 tsp Fresh chives
• 1 g Black pepper
• 15 ml Olive oil
• 50 g Yogurt
• 1000 ml Water
• 2 g Salt
• 30 g Feta

Method

1. Preheat & Boil

   

   Preheat the oven to 230°C. Cook the potatoes in a pot of boiling water for 10 minutes or until fork tender — a fork should slide in with almost no resistance.

2. Make Sauce

   

   Mix the yogurt, feta, salt and pepper in a small bowl and set aside. Optional: Add some chopped chives.

3. Dry Potatoes

   

   Once you've boiled the potatoes for 10 minutes, drain them and pat them dry.

4. Smash!

   

   Place the potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or a small pot, smash each one flat — press down slowly and stop while it still holds together in one piece.

5. Add a drizzle

   

   Add a drizzle of olive oil and sprinkle with salt and pepper.

6. Bake

   

   Bake for 10 minutes at 230°C, or until golden brown with crisp edges.

7. Cook the bacon slices

   

   Meanwhile, cook the bacon slices in a pan over medium heat until crisp, then drain and crumble.

8. Serve

   

   Plate the potatoes and top with the feta-yogurt mixture, the crumbled bacon, a scatter of shredded cheddar and a dollop of sour cream. Enjoy!