Crispy Smashed Potatoes with Mint and Feta Dip

Bring a pot of water to a boil and cook potatoes for approximately 20 minutes, until they are completely tender.

Preheat oven to 200ºC (390ºF).

Drain the water and transfer the potatoes to a baking tray. Toss potatoes in 2 tablespoons oil.

Use a fish slicer or potato masher to squash the potatoes until they are around 1cm in thickness. Arrange potatoes on the baking tray so they are evenly spaced and not touching. Sprinkle them with salt and pepper and the remaining tablespoon of oil. Transfer to the oven for 30 minutes.

To make the mint and feta dip, combine the crumbled feta, chopped mint, yoghurt and lemon juice in a bowl. Use a fork to breakdown the feta cheese if you would prefer a smoother sauce. Alternatively, you can blend the dip in a food processor for a completely smooth sauce. Taste and season with salt and pepper as required.

The potatoes are done when they are golden brown and crispy around the edges. Serve them alongside a bowl of the feta dip and enjoy!