Crispy Smashed Potatoes

What you’ll need

• 700g baby potatoes
• 1 1/2 tbsp olive oil
• 2 garlic cloves, grated and divided
• 1/2 tsp smoked paprika
• 1/4 tsp NutriRight Reduced Sodium Pink Himalayan Rock Salt
• black pepper
• 150g plain yoghurt
• 1 tsp lemon juice plus zest
• 2 tbsp chopped parsley.

Let’s cook

1. Boil potatoes 15–20 minutes until fork-tender.
2. Drain and steam-dry 5 minutes.
3. Smash to about 1.5cm thick.
4. Mix oil, half the garlic, paprika, salt and pepper; brush over potatoes.
5. Air-fry at 200°C for 16–20 minutes, turning once.
6. Mix yoghurt, remaining garlic, lemon and parsley.
7. Serve alongside or drizzle over potatoes.

Cooking times are estimates. Check ingredient labels for allergens and cook ingredients thoroughly. HCS certification applies to individual certified products, not automatically to the finished dish.