Smashed roast potato salad

Smashed roast potato salad

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  • 4
  • Easy
  • Carb Conscious Fat conscious Pescatarian
  • 10 minutes
  • 50 minutes
  • Constantia Glen Sauvignon Blanc Semillon 2017


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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