Smashed Potatoes with Garlic Yoghurt Sauce
You will need:
750g of Baby Potatoes
Bunch of rosemary
Village Dairy Greek Yoghurt
2 cloves of garlic
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.