Crispy Smashed Potatoes

These crispy smashed potatoes are the perfect side dish for BBQs, garden lunches and al fresco dinners.

They’re so simple to put together and only take 5 minutes to prep so you can spend less time in the kitchen and more time outside.

Served on a generous bed of a creamy pesto yoghurt swirl, they’re a real crowd-pleaser. Scale the ingredients up to feed as many people as you'd like!

Serves

2-4

Ingredients

Crispy Smashed Potatoes

500g baby potatoes

2 tbsp olive oil

1 tsp garlic granules

1 tsp onion granules

1 tsp paprika

Basil leaves to serve

Creamy Pesto Yoghurt Swirl

5 heaped tbsp plant-based yoghurt 

3 tbsp all plants Genovese Basil Vegan Pesto

Method

1 Preheat air fryer to 220C. Fill a large saucepan with boiling water and bring to a simmer. Add in the baby potatoes and simmer for 10 – 15 mins until soften. Drain and tip onto a tray. Smash the potatoes with a glass or potato masher until flattened slightly. 

2 Drizzle over the oil, garlic, onion and paprika along with a big pinch of flaky sea salt. Tip into the air frying basket and air fry for 15 – 20 mins until golden and crisp, tossing halfway through to cook evenly.

3 To serve, swirl the yoghurt and the pesto together onto a serving plate and serve the potatoes on the side with some basil leaves on top.

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Ready in 15 mins