Directions
- 1Preheat oven to 200°C.
- 2Line a baking tray with parchment paper.
- 3Spread the potato gems/tater tots evenly on the lined baking tray.
- 4Bake the potato gems for 10 minutes to soften.
- 5Remove the baking tray from the oven.
- 6Spray the bottom of a flat-bottomed glass with a little olive oil.
- 7Use the glass to smash all the potato gems flat.
- 8Season the smashed potato gems with salt.
- 9Return the tray to the oven and bake for another 30 minutes until crispy.
- 10While the potato gems are baking, finely dice the Lebanese cucumber.
- 11Finely chop the dill.
- 12Finely chop the chives.
- 13Finely chop the parsley.
- 14In a large bowl, add mayonnaise and Greek yogurt.
- 15Add the finely diced Lebanese cucumber to the bowl.
- 16Add the finely diced red onion, chopped dill, chopped parsley, and chopped chives to the bowl.
- 17Add the juice of one lemon, Dijon mustard, whole grain mustard, minced garlic, and freshly cracked black pepper to the bowl.
- 18Mix all the sauce ingredients thoroughly until well combined.
- 19Once baked, remove the crispy smashed potato gems from the oven.
- 20Let the potato gems cool for 5 minutes.
- 21Pour the crispy smashed potato gems into the bowl with the prepared sauce.
- 22Mix gently to coat all the potato gems with the sauce.
- 23Garnish with pickled red onions and fresh dill.
- 24Serve immediately.
Ingredients
- 400 g potato gems/tater tots
- 1 juice lemon
- 0.5 cup mayo
- 0.25 cup Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 clove garlic, minced
- 0.25 cup chopped dill
- 3 tbsp chopped parsley
- 3 tbsp chopped chives
- 1 Lebanese cucumber, deseeded and finely diced
- 0.5 red onion, finely diced
- 0.25 tsp freshly cracked black pepper
- salt
- olive oil
Equipment
ovenbaking trayparchment paperflat-bottomed glasslarge bowlknifecutting boardlemon squeezerspoon
Tips
- Let potato gems cool for 5 minutes before mixing with sauce to maintain crispness.
- Serve immediately to prevent sogginess.
- You can use plant-based ingredients for this recipe
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