Smashed Potato Salad with Spring Onion Greek Yoghurt

Serves 6-8 as a side

Time 1 hour 30 minutes

Ingredients

1.5kg white potatoes

1 large head of garlic

Extra virgin olive oil

Sea salt

Spring Onion and Garlic Greek Yoghurt

1 cup cup Greek yoghurt

1½ tsp seed mustard

3 tbsp parsley, finely sliced

3 tbsp basil leaves, finely chopped

1 tsp nutritional yeast

3 Asian shallots, finely sliced

3 tbsp finely sliced chives

Method

Heat oven to 200°C and line a large baking tray with greaseproof paper.

Pop the whole head of garlic into enough foil to form a small parcel. Cut the top off the garlic, drizzle the inside cloves with about 1 tbsp extra virgin olive oil, then wrap the foil around the garlic and place in the oven to bake for 18-20 minutes.

Cut potatoes in half so they are similar in size then add to a large saucepan. Fill with water with 2 cm coverage above the potatoes. Bring to the boil, then reduce to simmer for 15 minutes.

Once simmered, turn the heat off and let sit for 5 minutes before draining and cooling slightly. Take garlic out of the oven and set aside. Add potatoes to the tray then using the bottom of a flat-based water glass, press down the potato to flatten them. You may need to wet the base of the glass every now and then to stop the potatoes from sticking.

Once they are pressed out, drizzle with extra virgin olive oil and season with sea salt. Bake in the oven for 40-45 minutes or until deliciously crispy around the edges.

Whilst the potatoes are cooking make the spring onion garlic yoghurt. Add Greek yoghurt to a small bowl, then squeeze all of the garlic from the cooked head of garlic into the yoghurt and mash in with a fork. Add the mustard, parsley, basil, nutritional yeast and shallots, season and mix.

Pop the baked potatoes on a serving platter and dollop the yoghurt around the potatoes. Sprinkle with chives and serve.