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Ingredients
5 medium cooked potatoes
Grated Parmesan cheese
a sprinkle of dried thyme
Salt and pepper
120 g greek style yogurt
A squeeze of lemon juice
A drizzle of olive oil
Salt, pepper, and your favorite fresh herbs (I love parsley, dill, or chives)
Smoked salmon
Capers
Pickled red onion (optional)
Method
Preheat your oven to 180°C (350°F).
Take your cooked potatoes and smash them onto a baking tray lined with parchment paper. Press down enough to form round pizza bases—don’t make them too thin, or they’ll fall apart.
Sprinkle each potato with a generous handful of Parmesan, a sprinkle of dried thyme, and a good pinch of salt and pepper.
Pop them in the oven for about 30 minutes, or until the edges are golden.
While the potatoes are baking, mix yogurt, lemon juice, olive oil, salt, and pepper in a bowl. Toss in some fresh herbs to make it feel extra special.
Once your potatoes are out of the oven, dollop on the yogurt sauce and add your toppings.
