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Smashed roast potato salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 50 minutes

Ingredients

700 g baby potatoes
1⁄4 cup extra virgin olive oil
3 cloves garlic, chopped
3 sprigs fresh rosemary, chopped
60 g baby herb leaves

Method

Preheat the oven to 200°C.

Place the potatoes on a baking sheet, drizzle with olive oil and scatter over the garlic and rosemary. Roast for 40 minutes.

Roughly crush each potato using the back of a spoon and roast for a further 10 minutes.

Place the potatoes on a platter, top the with baby herbs and this horseradish yoghurt dressing.

Browse more salad recipes here.