Crushed Potatoes with Yogurt Sauce
Equipment
Ingredients
Main Ingredients
small potatoes (boiled)
4 pcs
grated cheddar or mozzarella
200 g
olive oil
2 tbsp
pul biber
1 tsp
black pepper
0.5 tsp
salt
1 tsp
Yogurt Sauce
yogurt
200 g
mayonnaise
2 tbsp
garlic clove (minced)
1 pcs
mint
1 tsp
red powder pepper
0.5 tsp
salt
0.5 tsp
Instructions
Prepare the baking tray
Drizzle olive oil on a baking sheet.
Boil the potatoes
Boil 4 small potatoes until tender, about 15-20 minutes, then drain and cut in half.
Crush the potatoes
Place the boiled potato halves on the oiled baking sheet and gently crush them using the base of a glass.
Season and add cheese
Sprinkle spices to taste (pul biber, black pepper, salt) over the crushed potatoes, then top with grated cheddar or mozzarella.
Bake the potatoes
Bake in a preheated oven at 200°C for about 20 minutes until the tops are nicely golden.
Prepare yogurt sauce
Mix 1 cup yogurt, 2 tablespoons mayonnaise, 1 minced garlic clove, mint, red powder pepper, and salt to taste.
Serve
Serve the hot crushed potatoes with yogurt sauce on the side.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispiness.
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