Crispy Smashed Potato Salad

1.Place your potatoes in a pot of cold, salted water. Bring to the boil, then simmer until fork tender (25-30 minutes). Meanwhile, pre-heat your oven to 200 degrees Celsius.

2.Whilst the potatoes boil, make the dressing. In a mixing bowl, combine mayo, yoghurt, lemon juice + garlic. Then finely dice the gherkins, cucumber, onion, chives + dill, adding to the bowl. Mix well to combine, then season to taste with salt + pepper. Leave to sit in the fridge until serving.

3.Once the potatoes are fork tender, allow to steam dry completely. Then, on a large lined baking tray, place + flatten the potatoes with the bottom of a glass - being careful not to overcrowd.

4.Sprinkle with your seasonings of choice, then drizzle generously with olive oil. Roast for 30-45 minutes, turning half-way, until completely crisp + golden. You may need to add a splash more oil if required. You could also probably do this in an air fryer - but might require some experimentation!

5.Allow the potatoes to cool once cooked, then in a large mixing bowl spoon 1/2 the dressing. Pour in the potatoes, then mix carefully to fully coat. Add more dressing as required, then I like to finish with more fresh herbs. Serve as a side, or simply enjoy!