Garlic Salt Smashed Potatoes with Herb Yoghurt

Simple, Rustic, and Seriously Delicious

There’s something irresistible about smashed potatoes. All those crispy edges, fluffy centres, and a little bit of wild, rustic charm – it’s the kind of food that feels comforting yet clever, perfect for when you want something just a little more exciting than plain old roast spuds.

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Today’s recipe, Garlic Salt Smashed Potatoes with Herb Yoghurt, is the kind of easy dish that can be dressed up or down. Serve it as a side at a casual barbecue, or pair it with a beautiful roast for a dinner party with friends. Either way, it’s the Slow Roasted Garlic Finishing Salt that steals the show – delivering big, bold garlic flavour without any fuss.

If you’re looking for a new go-to that feels a little bit fancy but still simple enough for a Tuesday night, this is it.

Why We Love Slow Roasted Garlic Finishing Salt

Our Slow Roasted Garlic Finishing Salt is a pantry essential for garlic lovers. Made with real slow-roasted garlic and pure Tasmanian sea salt, it brings rich, mellow, savoury goodness to any dish – without the need to peel, chop, or sauté. It’s all the flavour, none of the work.

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Garlic Salt Smashed Potatoes with Herb Yoghurt

Crispy smashed potatoes meet creamy herb yoghurt in this easy yet elegant side dish!

Course Side Dish

Cuisine Modern Australian

Keyword potato, slow roasted garlic salt

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 2

Calories 270kcal

Author Robyn Mayne

Ingredients

• 400g baby potatoes
• t Tbsp olive oil
• t tsp Slow Roasted Garlic Finishing Salt
• ¼ cup greek yoghurt
• 1 Tbsp fresh chopped herbs (parsley, dill, chives - or a mix)
• ½ lemon zest

Instructions

Step 1: Boil and Smash

• Boil the baby potatoes in salted water until tender (about 15 minutes)
• Drain well, then let them sit in the colander or pot for 2–3 minutes so any excess moisture can evaporate - this little step helps them roast up extra crispy later!
• Line a baking tray with baking paper. Arrange the potatoes, then gently smash each one with the bottom of a glass or a fork until they’re flattened but still holding together.

Step 2: Roast to Crispy Goodness

• Drizzle the smashed potatoes with olive oil and sprinkle generously with Slow Roasted Garlic Salt
• Roast at 200°C (fan-forced) for 25 minutes or until golden and crispy at the edges.

Step 3: Make the Herb Yoghurt

• While the potatoes are roasting, stir together the Greek yoghurt, chopped herbs, and lemon zest. Taste and adjust seasoning if needed a tiny extra pinch of garlic salt goes a long way here!

Step 4: Plate and Serve

• Pile the golden smashed potatoes onto a serving platter or individual plates
• Spoon over (or serve alongside for dipping) the herb yoghurt
• Finish with a little extra garlic salt and a sprinkle of fresh herbs if you like
• Eat immediately, while everything’s gloriously crispy

Notes

No Greek yoghurt? Sour cream or labneh would be just as delicious. For a vegan option, try coconut yoghurt.

Herb options: Use whatever you have — mint, basil, or even coriander would all work beautifully.

Extra flavour boost: Add a pinch of chilli flakes or smoked paprika before roasting for a little extra oomph.

Ready to get cooking?

Pick up your Slow Roasted Garlic Finishing Salt here and bring effortless gourmet magic to your kitchen.