We'll be eating like this until further notice and honestly we suggest you do the same. Smashed and fried potatoes on a bed of mustardy yogurt, with crispy red chilli and, of course, Big Dill Energy pickles bringing the salty, sharp hit that makes it all worthwhile. No rules or resets here—just food that actually comforts.

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 4

Category: Sides

Origin: USA

Ingredients

• 800g baby potatoes (or small waxy potatoes)
• 3 tbsp olive oil
• 1 tsp flaky sea salt
• 200g Greek yogurt
• 2 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 1 clove garlic, minced
• 4-6 Big Dill Energy pickles, roughly chopped
• 2 tbsp pickle brine from the jar
• 2 red chillies, thinly sliced
• Fresh dill, to garnish
• Black pepper, to taste

Method

1. Bring a large pot of salted water to the boil. Add the potatoes and cook for 15-20 minutes until fork-tender. Drain well.
2. While still warm, use the bottom of a glass or a potato masher to gently smash each potato until flattened but still holding together.
3. Heat the olive oil in a large frying pan over medium-high heat. Working in batches if needed, fry the smashed potatoes for 4-5 minutes per side until golden and crispy. Season with flaky salt.
4. While the potatoes crisp up, make your mustardy yogurt. Mix the Greek yogurt with both mustards, minced garlic, and a splash of the pickle brine. Season with black pepper.
5. Spread the mustardy yogurt across a serving plate. Pile the crispy smashed potatoes on top.
6. Scatter over the roughly chopped Big Dill Energy pickles, sliced red chillies, and fresh dill. Drizzle with a little more pickle brine if you're feeling bold.
7. Serve immediately while the potatoes are hot and crispy against the cool, tangy yogurt.