Crushed Potatoes with Herbed Yoghurt and Feta Dressing
Cooking Time 40 minutes
Serves 4 main / 8 side
1kg small or other medium sized yellow potato
Cracked black pepper
2 tbsp dried oregano
¼ cup olive oil
1 large red capsicum
1 large yellow capsicum
1 cup Greek yoghurt plain, full fat
2 tbsp olive oil
½ cup roughly chopped mint
½ cup roughly chopped flat leaf parsley
2 tbsp red wine vinegar
Juice and zest of half a lemon
1 clove minced garlic
200g feta, crumbled
2 tbsp dill sprigs
PERFECT WITH Yellow Potatoes
ALSO GREAT WITH White Potatoes
Add potatoes to a saucepan and cover by 5cm with water, adding 1 tbsp salt. Bring to the boil and cook until fork tender. Drain in a colander and allow to dry.
Preheat oven to 200C.
Place the potatoes on a large lined or oiled baking tray and use a glass to squash each one down without fully breaking them. Brush with olive oil and season then bake for 20 minutes before turning with a spatula and brushing with oil again and returning to the oven for a further 20 minutes or until golden brown and crispy. Sprinkle with oregano for the last 5 minutes.
Meanwhile, lightly oil the capsicums and place on a lined tray in the oven for 20 minutes before turning and returning to the oven for another 10 minutes. Once the skins are blistering remove from the oven and baking tray to a bowl and cover with cling film for 10 minutes to sweat and loosen the skin which will make peeling them far easier. Once cool enough to handle, skin the capsicum and discard skin and seeds, keeping only the flesh. Slice or tear into lengths 2cm wide.
Blend together together all of the dressing ingredients apart from the capers and dill. Set aside in the fridge.
When ready to serve stir the feta through the dressing.
To serve, plate the potatoes on a large platter, dress with yoghurt dressing, dot the plate with roasted peppers and finish with pepitas and dill.