Crispy Potato Salad Smashed

Crispy Smashed Potato Salad

The perfect summery potato salad. The warm and crunchy, spicy and salty potatoes contrast perfectly with the cool, creamy tzatziki and the freshness of the chives, dill and cucumber, making sure you get a bit of everything with each mouthful!

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Cook: 60m mins

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Preheat the oven to 200°C/ 400°F.
Cut the potatoes as if you were making roasties, roughly 4cm in width. Bring a saucepan of salted water to the boil, par-boil the potatoes for 8-10 minutes, until fork tender, then drain into a colander, then transfer to a large bowl, gradually add the spices (we do gradually so they seasoning doesn’t clump) and stir until the potatoes are coated all over in the seasoning.
Heat the oil in a large baking tray over a medium heat, pour the potatoes out onto the baking tray, you want a light sizzle but not too hot, stir the potatoes in the oil until coated all over, then bake for 30 minutes, flipping once throughout.
Bring the potatoes out the oven, using the bottom of a cup or glass, smash the potatoes until roughly 2cm thick, then bake for another 15-30 minutes, flipping once or twice thought out to make sure they’re baking evenly and crispy all over.
Meanwhile, add all the tzatziki ingredients to a bowl (reserve some chopped chive to garnish) stir until combined, then leave to rest in the fridge.
Place the tzatziki in a large salad bowl, add the potatoes but reserve 3-4 potatoes to top the salad when serving, mix until combined. Serve the potato salad into a bowl, chop the reserved potatoes up then sprinkle on top. Garnish with the fresh basil and chives.

Nutritional Info

Per serving:

Cals – 453

Carbs – 41g

Protein – 33g

Fat – 17g

Ingredients

Serves 4

  • 800g of Maris piper potatoes - peeled.
  • Tsp of cumin.
  • Tsp of mild chilli powder.
  • Tsp of turmeric.
  • 1/2 of garlic granules.
  • 1/2 tsp of onion granules.
  • Tsp of salt.
  • Lots of black pepper.
  • 4 tbsp of extra virgin olive oil.
  • 2 roast chicken breast fillets - I used store-bought.

Tzatziki:

  • 500g of 0% fat greek yoghurt.
  • Tsp of wholegrain mustard.
  • 1 cucumber - deseeded and chopped, up to you how chunky you want the cucumber.
  • 3 cloves of garlic - crushed.
  • Juice of 1 lemon.
  • A bunch of chives - finely chopped.
  • A generous handful of fresh dill - finely chopped.
  • Salt and black pepper, to taste.

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