Spiced Crushed Potatoes with Yoghurt Dressing

Golden pan-fried new potatoes are sprinkled with spices of your choice in this delicious side dish. The heat is tempered by the cooling yoghurt.


1kg wickham potatoes, washed and cut into quarters
1 cup yoghurt
Olive oil
Salt and pepper
2 tsp seeded mustard
2 tsp red wine vinegar
Juice of 1 lemon
2 tbsp spice mix of your choice (Mexican, Italian, bbq etc.)



Preheat oven to 200 degrees.  Cook potatoes in a saucepan of boiling salted water until tender (about 10 minutes.) Place potatoes on a lined baking tray and while still hot, crush with a fork. Drizzle with olive oil and sprinkle over spice mix. Bake for 25-35 minutes until golden and crunchy. 

Dressing: Place yoghurt, red wine vinegar mustard, lemon juice, 1 tbsp olive oil in a small bowl and whisk to combine. Season with salt and pepper and drizzle over hot potatoes.

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