Potatoes are labelled unhealthy due to their high carbohydrate content, however I’m a big fan (honestly, who isn’t?) - especially when they’re crispy! And guess what? You can make them crispy in an oven without drenching them in oil. This simple recipe is the perfect accompaniment on any dinner table and will definitely wow everyone eating. It gives potatoes a chance to reinvent their “unhealthy” image, since they’re actually full of potassium and fibre, when eaten with skin on. 

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Prep your potatoes : 

Boil 15-18 baby potatoes in salted water, leaving the skin on. Pre-heat your oven to 225 celsius on a fan setting. Once potatoes are boiled, place them on a foil lined baking tray and allow them to cool a little. Then, smash each potato with a bowl or large spoon until they’re flat. Drizzle with oil (I use olive oil) and salt, place in the preheated oven for 20-25 mins, until golden and crispy. While the potatoes are in the oven, make the yogurt sauce with ingredients below. 

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Yogurt sauce ingredients : 

•⁠  ⁠Greek yogurt  (around 1 cup) 

•⁠  ⁠Mayo (optional - 1 tbsp) 

•⁠  ⁠Dill (I used 1.5 tbsp of dried - fresh can be used too) 

•⁠  ⁠Salt (to taste) 

•⁠  ⁠2 small cloves garlic (grated) or 1.5 tsp of garlic granules

•⁠  ⁠2 stems spring onion (chopped)

•⁠  7-8 slices of dill pickles (chopped) 

•⁠  ⁠Pickle juice (2-3 tbsp) 

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Mix all the ingredients well in a bowl, and keep aside. 

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Once the potatoes are out of the oven, allow to cool a little and then mix the crispy potatoes with the dressing just before serving/eating, or serve the sauce on the side with the potatoes to be eaten “chip and dip” style .

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