Crispy Smashed Potato and Red Belgian Endive Salad

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

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.
Preheat the oven to 220C/430F and coat 1 large baking sheet generously with 1-2 tablespoons of olive oil.
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.
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.
Roast the potatoes for 30-35 minutes, flipping halfway through, until they’re golden and crispy.
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.
Wash the red Belgian endives, remove the leaves and trim them if necessary.
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!

33 comments:

DEZMOND 4/11/25 13:09: I do ever so love smashed roast potatoes. I usually dosed them in garlicky sunflower oil before roasting.
Tom 4/11/25 14:28: ...Andie, I love potatoes and this looks right up my alley.
foodtravelandwine 4/11/25 16:08: Smashed roast potatoes are so good!...they give a different flavor and texture to any dish!....delicious!!......Abrazotes, Marcela
Breathtaking 4/11/25 16:21: Hello Angie :)
I know that I wouls absolutely love this dish. we have something similar in Portugal called "Batata a muro" a baked potato that has been punched to flatten it, usually served with dried cod. I will try this recipe but without the endives, I think it would go with roasted dried cod. Thank you Angie :)
All the best
Sonjia.
Lola Martínez 4/11/25 17:35: Estas patatas por aqui las llamamos patatas al puñetazo y están realmente ricas. En cuanto a las endibias te diré que es la primera vez que las veo rojas y son muy vistosas.
Anonymous 4/11/25 19:18: Yummy-Christine cmlk79.blogspot.com
roentare 4/11/25 21:49: Looks very yummy to have as finger food
My name is Erika. 4/11/25 21:59: This is a work of art Angie. And sounds delicious too. :)
Rainbow Evening 4/11/25 22:59: the name is beautiful.....
whatever the name, I love salad.... yummy.
Cooking Julia 4/11/25 23:47: I love smashed potatoes and with endives, it is a good match!
Teresa Isabel SIlva 4/11/25 23:58: That seams so good!

Bjxxx,
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J.P. Alexander 4/11/25 23:59: Se ven muy ricas . Tomó nota. te mando un beso.
David Scott Allen 5/11/25 00:52: I love this combination, Angie, and would never have thought of it Not only does it sound yummy, but it is beautiful!
Brian's Home Blog 5/11/25 01:39: That is so pretty and I'll be every bit as good as it looks!
Anne in the kitchen 5/11/25 06:20: I will be trying this soon.
Margaret D 5/11/25 07:47: Yummy to that, Angie.
Tandy | Lavender and Lime (http://tandysinclair.com) 5/11/25 08:11: I would eat the whole lot all by myself!
Shashi at Savory Spin 5/11/25 10:40: Your smashed potatoes look amazing! That char! And this is so pretty with the red endive.
eileeninmd 5/11/25 11:29: Beautiful dish, looks delicious too.
Take care, enjoy your day!
Ananka 5/11/25 12:33: These look great Angie :-D
David M. Gascoigne, 5/11/25 12:59: An appropriate term this morning since the Republicans got smashed yesterday! Perhaps their dish du jour will be humble pie.
ellie 5/11/25 13:18: Looks so beautiful and very tasty! 💕❤️🍁
Caitlin&Megan 5/11/25 13:19: I would love to try this! Amazing!
Norma2 5/11/25 16:53: Angie, your plate is telling me 'eat me!'
Pam 5/11/25 17:36: It looks DELICIOUS!!!
Ben | Havocinthekitchen 5/11/25 22:34: Lovely dish, Angie! The crisp golden potatoes paired with the vibrant red endive and creamy yogurt sauce make for a beautifully styled and inviting plate.
Raymund | angsarap.net 6/11/25 00:00: Wow, this salad is giving me all the textural contrast dreams, crispy smashed potatoes, bitter endive, and that creamy yoghurt drizzle sound like a flavour party on a plate!
peppylady (Dora) 6/11/25 03:35: I recently had endive for the first time, and really liked very much.
Balvinder 6/11/25 04:13: This is a wonderful idea of serving smashed potatoes with endive. Looks pretty too.
Federica Simoni 6/11/25 15:54: Ottima idea, sarà buonissimo!
Carol @Comfort Spring Station 6/11/25 21:35: What a wonderful treat!
Judee 7/11/25 01:28: This looks delicious and the presentation with the red endive is fabulous.Maybe I''ll make it for Thanksgiving!!
Granny Sue 7/11/25 02:58: This sounds so delicious!