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Air Fryer Smashed Potatoes
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Lancewood Air Fryer Smashed Potatoes

Ingredients

Smashed potatoes:

12 baby potatoes
590 ml water

Rub:

45 ml olive oil
5 ml onion powder
5 ml garlic powder
5 ml dried mixed herbs

Yoghurt dip:

45 ml LANCEWOOD® Double Cream Plain Yoghurt
30 ml water
5 ml onion powder
5 ml paprika
5 ml garlic powder
5 ml dried chives
5 ml dried thyme
Juice of half a lemon

Method

Line a baking tray with parchment paper.

Smashed potatoes:
Wash and clean the potatoes and add them to a medium sized pot. Add the water and bring to a boil on high heat for 15 minutes.

Once potatoes can be pierced easily with a fork, drain the water and set aside to cool.

Rub:
Using a small bowl, combine the olive oil, onion powder, garlic powder and mixed herbs and mix until combined. Set aside.

Yoghurt dip:
Add the yoghurt, water, onion powder, paprika, garlic powder, chives, thyme and juice of half a lemon to a small mixing bowl and whisk until combined. Set aside.

Once cooled, spread the potatoes out onto the lined baking tray.

Using the back of a glass, gently press down onto each potato, taking care not to break it all the way through.

Brush half of the rub on the top of the smashed potatoes.

Air fryer:
Place the smashed potatoes into the basket of the air fryer and cook at 190°C for 8 minutes.

Turn the potatoes over and brush with the remaining rub. Cook for a further 4 minutes.

For crispier potatoes, bake each side for 8 - 10 minutes.

Enjoy warm and serve with the delicious yoghurt dip.

HINTS & TIPS:
Air fryer cooking times are a guideline as temperatures may vary. Please adapt cooking time accordingly.

Oven baking:
Preheat the oven to 200°C.

Place the baking sheet into the oven and bake for 20 minutes. Turn the potatoes over and brush with the remaining rub. Cook for a further 20 minutes.

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