Smashed Potatoes with Garlic & Herb Butter

For the Potatoes:

400g baby potatoes (about 8–10 small ones)

30-40g All Things Butter Garlic & Herb Butter (room temperature)

Flaky sea salt, to taste

For the Wild Garlic Yogurt Sauce:

100g wild garlic and basil (or herbs of choice)

Juice of 1/2 lemon

Olive oil 

30g of toasted pine nuts (extra for topping)

4 tbsp of nutritional yeast (or parmesan as desired)

50g of Greek yogurt/ 3-4 tbsp (can use DF)

Optional Toppings:

Extra toasted pine nuts

Fresh basil leaves

A few thin slices of radish

Step 1

Preheat Oven To 180°C (350°F). Line a baking tray with parchment.

Step 2

Add potatoes to a pot of boiling salted water and cook for 15 minutes, or until tender. Drain and let cool slightly.

Step 3

Transfer potatoes to a tray, add your butter (leaving a little for topping), and toss gently to coat.

Step 4

Smash each potato using a masher or glass. Dot with the remaining butter and sprinkle with sea salt.

Step 5

Roast for 20 minutes, flip, and roast another 10–15 minutes until crisp and golden.

Step 6

To make the Sauce, blitz your ingredients in a food processor. Have your olive oil to hand and add to your desired consistency. 

Step 7

Transfer some of your pesto to a bowl and dollop in your greek yoghurt until you reach your desired sauce (creamy or more pesto-like).

Step 8

Serve: plate potatoes, dollop with sauce, and top with basil, pine nuts, and radish slices. Enjoy!