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  • Writer's pictureVillage Dairy

Smashed Potatoes with Garlic Yoghurt Sauce

You will need:

  • 750g of Baby Potatoes

  • Bunch of rosemary

  • Village Dairy Greek Yoghurt

  • 2 cloves of garlic

  • Olive Oil

  • Salt and pepper to taste


  • Boil a large pot of water. Add in potatoes and cook for 5 - 10 minutes until par-boiled. Drain in a colander and set aside.

  • Preheat oven to 200 degrees celsius and place parchment or baking paper on a baking tray. Place potatoes on a tray and with a fork gently press the middle of the potato down.

  • Finely chop rosemary and scatter across the potatoes (leave a little extra to the side here for the dip) along with olive oil and salt and pepper. Bake for 20 mins or until golden and remove from the oven.

  • While the potatoes are cooking. Crush the two cloves of garlic and mix with 4 tablespoons of Village Dairy Greek Yoghurt. Add remaining rosemary and mix well until combined.

  • Serve while warm and drizzle yoghurt dip a top the potatoes.

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