Crushed potatoes with yoghurt

Method

1. Boil the potatoes whole in salted water for twenty minutes and drain them.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   Too much starch. It will set into a rubbery gel once cool — add more liquid.

2. Spread them on a tray and crush each one flat with the base of a glass so the edges tear.

   Why Browning happens at the surface, and crushing doubles the surface — and the crust with it.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   Too much starch. It will set into a rubbery gel once cool — add more liquid.

3. Pour olive oil over and roast at 220 °C for 20 to 25 minutes.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

   Too much starch. It will set into a rubbery gel once cool — add more liquid.

4. Spread garlic yoghurt on the plate, pile the potatoes on and scatter dried mint.