Crispy potatoes served with sizzling garlic and yogurt dip are perfect as a side dish or a snack. They are easy to prepare, and you can make the yogurt dip in advance

Prep Time: 20 Minutes | Bake Time: 30 Minutes |  Serves: 2

Ingredients

500 g baby potatoes, washed and unpeeled
1 tbsp salt
1 tbsp olive oil
your favourite herbs or spices (e.g. oregano, garlic powder, paprika), optional
pinch of salt

Yogurt dip:

1/2 bunch fresh parsley, finely chopped
1 clove garlic, finely chopped
1 tsp chilli flakes
1/2 tsp salt
80 ml olive oil
300 g greek yogurt

Method

1. Wash potatoes under running water and scrub any dirt and sprouts. Transfer to a pot. Fill pot with cold water until potatoes are covered. Add 1 tbsp of salt and boil until potatoes are easily pierced through by fork (about 15 minutes).
2. While the potatoes cook, preheat the oven to 200⁰C.
3. When potatoes are done, drain them in a large colander and let cool for about 5 minutes. Evenly distribute potatoes on a baking tray lined with parchment paper. Using drinking glass or potato masher gently smash each potato. Thin potatoes will be more crispy. Brush top of each potato with olive oil and sprinkle with salt and your favourite herbs/spices. Bake in the oven for 15 minutes, then remove from the oven and flip over each potato. Brush with olive oil again. Bake for additional 10-15 minutes until golden and crispy (25-30 minutes total).
4. While potatoes bake, prepare the dip. In a heat proof bowl or jar combine fresh parsley, garlic, salt and chilli flakes. Pour olive oil to a saucepan and heat over medium heat until hot. Make sure it does not get hot enough to smoke. Once hot, pour into container with herbs and let infuse for about 15 minutes. To plate, swirl greek yogurt on a plate and spoon over the garlic oil mix.
5. Serve hot potatoes with yogurt dip. Enjoy!