Crispy Smashed Potatoes with Beetroot Dip
Today’s generation is so blessed to have everything accessible to them. For instance, they have Social media, which is an amazing thing of course but it has its downsides too. Having seen a version of this on TikTok, I’m a little late to this trend but I really wanted to try it for a long time, so here it is!
It’s inspired by the classic sunday roast potatoes, not very original but hey! It’s a little different. I hope you enjoy this recipe.
For the Potatoes
For the Beetroot Dip
In a small to medium pot, add baby potatoes, salt and water. On high heat bring it to a boil, once boiling turn the heat to medium and continue to cook for 20 minutes or until the potatoes are soft. Preheat the oven at 180 fan/Gas mark 6.
Take the potatoes off the heat and strain them. Using a flat oven tray, place the potatoes and flatten them using a glass or bottle with a flat bottom. Next, season them with goose or duck fat, salt, black pepper and mixed herbs.
Place the tray of potatoes in the oven and cook for 15-20 minutes or until they are golden brown and crispy.
To make the beetroot dip, using a blender or chopper, add beetroot, yoghurt, dill, salt and pepper. Blend them together until you get a paste consistency. Pour it into a bowl and set aside for later.
Once the potatoes are ready, leave it on the side to cool down. Served with beetroot on the side, eat them as an appetiser or snack.
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