Name: Smashed Potatoes with Whipped Yogurt, Spiced Walnuts & Caramelised Sultanas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 900 g baby or small chat potatoes; 3 tbsp olive oil; 1 tsp flaky sea salt; ½ tsp freshly cracked black pepper; 400 g thick Greek yogurt or labneh (certified GF); 2 garlic cloves (minced); 1 lemon (juice only); 1 tbsp olive oil; Pinch of flaky sea salt; 3 brown onions (finely sliced); 2 tbsp unsalted butter or dairy-free alternative; 1 tbsp olive oil; ½ cup golden sultanas; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; ½ tsp smoked paprika; ¾ cup raw walnuts (roughly chopped); 2 tsp honey or maple syrup; Pinch of sea salt; ¼ cup flat-leaf parsley (roughly torn); 2 tbsp fresh dill fronds; Extra drizzle of olive oil; Extra squeeze of lemon

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Smashed Potatoes with Whipped Yogurt, Spiced Walnuts & Caramelised Sultanas

A dinner table showstopper that happens to be naturally gluten-free. Crispy smashed potatoes land on a cloud of whipped garlicky yogurt, then get buried under sweet caramelised onions, plump sultanas, and walnuts toasted in warm spices. This is the kind of dish that quietly becomes a household staple.

Course dinner, Side Dish

Cuisine Australian, Portuguese-inspired

Keyword allergen friendly dinner, dairy-free option, gluten free, smashed potatoes, spiced potatoes, vegetarian gluten-free, whipped yogurt

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 204kcal

Ingredients

900 g baby or small chat potatoes
3 tbsp olive oil
1 tsp flaky sea salt
½ tsp freshly cracked black pepper

Whipped Yogurt Base

400 g thick Greek yogurt or labneh certified GF
2 garlic cloves minced
1 lemon juice only
1 tbsp olive oil
Pinch of flaky sea salt

Caramaelised Onions & Sultanas

3 brown onions finely sliced
2 tbsp unsalted butter or dairy-free alternative
1 tbsp olive oil
½ cup golden sultanas
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp smoked paprika

Spiced Walnuts

¾ cup raw walnuts roughly chopped
2 tsp honey or maple syrup
Pinch of sea salt

To Finish

¼ cup flat-leaf parsley roughly torn
2 tbsp fresh dill fronds
Extra drizzle of olive oil
Extra squeeze of lemon

Instructions

The Potatoes

Place the potatoes in a large pot of well-salted cold water. Bring to the boil and cook for about 20 minutes until completely tender when pierced with a knife. Drain and allow to steam-dry for 5 minutes.
Preheat oven to 220°C (200°C fan). Arrange the potatoes on a large baking tray. Use the base of a mug or glass to firmly smash each one flat. Drizzle with 3 tbsp olive oil, season with salt and pepper, and roast for 30–35 minutes until deeply golden and crispy at the edges.

The Caramelised Onions

While the potatoes roast, heat the butter and 1 tbsp olive oil in a wide pan over medium-low heat. Add the onions with a good pinch of salt. Cook slowly, stirring occasionally, for 25–30 minutes until deep golden and jammy. In the last 5 minutes, stir in the sultanas, cumin, coriander, turmeric, and smoked paprika. Let it sizzle until fragrant.

The Spiced Walnuts

Toast the walnuts in a small dry pan over medium heat for 3–4 minutes, tossing often, until golden and fragrant. Drizzle in the honey and a pinch of salt, toss to coat, and remove from heat immediately. They will crisp as they cool.

The Whipped Yogurt

Whisk the yogurt with the minced garlic, half the lemon juice, a drizzle of olive oil, and a good pinch of salt until smooth and slightly aerated. Taste - it should be creamy, garlicky, and bright. Adjust lemon as needed.

Plate and Serve

Spread the whipped yogurt generously across a large wide plate or shallow serving bowl, right to the edges. Pile the hot smashed potatoes on top. Spoon the caramelised onion and sultana mixture over everything, letting it fall into the gaps. Scatter the spiced walnuts on top. Finish with torn parsley, fresh dill, a final squeeze of lemon, and a drizzle of good olive oil. Serve immediately.

Notes

DAIRY-FREE: Swap Greek yogurt for a thick coconut yogurt and whip the same way. The garlic and lemon carry all the flavour. Ensure it is also certified GF if serving someone with coeliac disease.

NUT-FREE: Replace the walnuts with toasted GF-certified pumpkin seeds (pepitas). Toast with the same honey-and-spice method, they work beautifully.

GRANDMA'S PROVISIONS TIP: Replace the four individual spices (cumin, coriander, turmeric, paprika) in both the onions and walnuts with 2–3 tsp of our Portuguese Spice Blend or South African Braai Rub. Either cuts your prep in half and takes the flavour somewhere special.

MAKE IT A MEAL: Excellent alongside a dressed green salad and GF flatbread. Also works as a side to roast lamb or slow-cooked chicken.

ALLERGEN NOTE: Naturally gluten-free. Contains dairy (see dairy-free swap) and tree nuts/walnuts (see nut-free swap). Always verify certified-GF labelling if serving someone with coeliac disease.

Nutrition