Crispy Smashed Potato and Red Belgian Endive Salad

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Golden crispy smashed potatoes, crunchy red Belgian endives with a pleasant bitterness, and creamy Greek yoghurt dip / sauce—a simple yet tantalizing combination that is bursting in colour, texture and flavour while maintaining an excellent nutrient balance for an elevated home-cooked meal. For smashed potatoes, you want to use those baby-sized waxy potatoes, about the size of a golf ball, with soft and thin skin, red and yellow are both fine.

 

850 g Small potatoes 2 tsp Sea salt 4-5 tbsp Olive oil 2 tsp Paprika powder 1 tsp Chilli flakes Zest of 1 organic lemon 2 tsp Sesame seeds 4 Fresh thyme leaves (or 1 tsp dried thyme) 250 g Greek yoghurt 2 tbsp Freshly squeezed lemon juice Sea salt and black pepper 2 Red Belgian endives 1-2 tbsp Parsley, chopped

1. Clean the potatoes and cut out any brown spots. Place them in a large pot and cover with water. Add 1 teaspoon of sea salt and boil the potatoes for about 20-30 minutes until they are soft and fork-tender.
2. Preheat the oven to 220C/430F and coat 1 large baking sheet generously with 1-2 tablespoons of olive oil.
3. Drain the potatoes and let them cool slightly. Place potatoes onto the prepared baking sheet and use the back of a measuring cup to smash them down until they’re about 0.6-cm / ¼-inch thick. Drizzle the remaining olive oil over the potatoes.
4. Combine paprika powder, chilli flakes, lemon zest, sesame seeds, thyme leaves and remaining 1 teaspoon of sea salt in a bowl. Sprinkle the spice blend over the potatoes.
5. Roast the potatoes for 30-35 minutes, flipping halfway through, until they’re golden and crispy.
6. Season the Greek yoghurt with lemon juice, sea salt and black pepper. Take 4 tablespoons of the yoghurt dip and stir in 2 tablespoons of water to thin it slightly.
7. Wash the red Belgian endives, remove the leaves and trim them if necessary.
8. To serve, spread the thicker yoghurt dip generously on a large plate. Arrange the endive leaves on top in a star shape. Place the smashed potatoes in the centre and drizzle with the thinner yoghurt sauce. Sprinkle with chopped parsley and enjoy!

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com