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Smashed potatoes with roasted garlic dip recipe

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We love these moreish smash-and-grab roast potatoes with a herby garlic dip – just right for a sharing platter. See method

Serves 4
Takes 1 hr 20 mins
311 calories / serving
Freezable
Healthy
Vegetarian
Gluten-free

Ingredients

800g baby potatoes
150ml distilled white vinegar
pinch of salt
4 tbsp olive oil
2 tsp onion granules (optional)
1 garlic bulb
30g finely chopped soft fresh herbs (such as basil, parsley, mint or coriander)
120g Greek-style yogurt
extra basil leaves (optional)

Low in salt; source of potassium

Each serving contains

Energy
1300kj
311kcal 16%
Fat
17g 24%
Saturates
4g 20%
Sugars
4g 5%
Salt
0.4g 7%

of the reference intake
Carbohydrate 31g Protein 6.1g Fibre 4.3g

Method

Put the baby potatoes in a lidded saucepan with the distilled white vinegar and top up with water to cover the potatoes by about 1cm. Season well with salt, then bring to the boil, cover and reduce to a simmer. Cook for 15-20 mins or until tender. Drain and steam-dry for 2 mins.
Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Arrange the potatoes in an even layer on a baking tray, then use a potato masher to crush the potatoes. Drizzle over the olive oil and onion granules, if you like, then stir gently to coat. Roast for 20 mins, then carefully flip the potatoes, scatter over the unpeeled cloves from the garlic bulb and roast for a further 15-20 mins, until the potatoes are deeply golden and the garlic cloves are soft.
Squeeze half the garlic cloves from their skins, then mash with the fresh herbs and yogurt. Season the potatoes, garnish with extra basil leaves and serve with the remaining whole garlic cloves and the dip.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Healthy potato recipes