Ingredients

Method

1. 1

   Bring a large pot of water to a boil. Add a generous amount of salt to the water.

2. 2

   Carefully add the baby potatoes to the boiling water. Cook until they are tender and easily pierced with a fork.

3. 3

   Once cooked, use a spider strainer to remove the potatoes from the water and transfer them to a baking sheet lined with parchment paper.

4. 4

   Using the bottom of a glass, gently press down on each potato to smash it flat.

5. 5

   Season the smashed potatoes generously with freshly ground black pepper and salt.

6. 6

   Brush the potatoes with olive oil, ensuring each one is lightly coated.

7. 7

   Bake in a preheated oven at 200°C (400°F) until they are golden brown and crispy, approximately 20-25 minutes.

8. 8

   While the potatoes are baking, prepare the fresh ingredients.

9. 9

   Finely dice the cucumber.

10. 10

    Slice the spring onions.

11. 11

    Chop the fresh dill.

12. 12

    Combine the diced cucumber, sliced spring onions, and chopped dill in a large mixing bowl.

13. 13

    In a blender, combine the crème fraîche, Dijon mustard, fresh basil, parsley, and another bunch of fresh dill.

14. 14

    Squeeze the juice of one lemon into the blender.

15. 15

    Cut an avocado in half, remove the pit, and squeeze the flesh into the blender.

16. 16

    Blend on high speed until the dressing is smooth and creamy.

17. 17

    Pour the green goddess dressing over the chopped vegetables in the mixing bowl.

18. 18

    Use two large spoons to mix everything together until the vegetables are fully coated in the dressing.

19. 19

    Remove the crispy smashed potatoes from the oven.

20. 20

    Add the hot, crispy potatoes to the bowl with the dressed salad.

21. 21

    Gently toss everything together to combine. Serve immediately while the potatoes are still warm and crispy.