Crispy Smashed Potatoes and Black Lime Dipping Sauce
Ingredients
- Crispy Potatoes
1.2 kg baby potatoes
2 tbsp olive oil
2 tsp Australian Black Lime salt and pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp flaky salt - Australian Black Lime Dipping Sauce
200 g Greek yoghurt
2 tbsp whole egg mayonnaise
Juice of½ lemon
1 tsp Dijon mustard
1 tsp honey
1 tsp Australian Black Lime seasoning
Salt and pepper, to taste
Directions
- Bring a large pot of salted water to the boil. Cook the potatoes until just fork tender, about 15-20 minutes. Drain well and allow them to steam dry for a few minutes.
- Tip the potatoes onto a bowl and drizzle them with with olive oil and sprinkle over the Australian Black Lime seasoning, garlic powder, smoked paprika and flaky salt. Coat them well.
- Tip them onto a lined baking tray and gently squash each one with the bottom of a glass.
- Roast at 220°C (200°C fan-forced) for 35-45 minutes, turning once halfway through, until deeply golden and irresistibly crispy.
- Meanwhile, whisk together the yoghurt, mayonnaise, lemon juice, Dijon mustard, honey and Australian Black Lime seasoning until smooth. Season to taste.
- Serve immediately with a side of dipping sauce while the potatoes are still piping hot and crunchy. Add more Australian black Lime seasoning to the potatoes for extra flavour.