For the potatoes
A few sprigs of thyme
1/2 lemon, cut into segments
1/4 cup olive oil
For the Yoghurt Feta accompaniment
1/2 cup plain Greek yoghurt
100gm of feta, crumbled
half a bunch chopped flat leaf parsley
third of a bunch chopped dill
third of a bunch chopped mint (optional)
Juice and zest from 1/2 lemon
1 Tbs of your preferred vinegar
1 tsp good quality capers rinsed and drained
1 clove garlic, minced (optional)
flaky sea salt
Chopped kalamata olives and chopped toasted walnuts to garnish
Add potatoes to a saucepan, cover with cold water and generously salt. Bring to a boil and cook just until fork tender. While potatoes are boiling, preheat oven to 220C. Drain potatoes into a colander and set over empty warm pot to fully dry (very important step to ensure crispiness)
Line a baking tray with paper and lay out potatoes. With the bottom of a glass jar, gently but firmly smash down each potato, being careful not to fully mash them. Brush with olive oil and season with salt and pepper. Add thyme and lemon wedges/slices to tray and bake, turning with a spatula at 20 minutes and baking for another 20-30 until edges are a beautiful golden brown. If potatoes break, no worries, they’ll still taste delicious but you may need to lesson baking time for smaller pieces.
While potatoes are baking...
Combine together accompaniment ingredients (except the feta) with a pinch of the parsley and zest then stir in feta. Adjust seasoning. Set aside.
Plate potatoes from the oven and top with yogurt feta dressing while still warm. Sprinkle on olives, parsley, zest and walnuts and serve.