smashed potatoes with microgreen dip

smashed potatoes with microgreen dip by ingarden

1 portion, 45 minutes

you will need:

2 cups potatoes

1 tsp olive oil


1 cup of low fat greek yogurt

handful of fresh microgreens (we used radish & broccoli)


step one: preheat oven to 400 degrees F, and boil the potatoes until they are soft, then flatten them with a glass

step two: brush potatoes with olive oil and sprinkle salt over them.

step three: place in the oven for another 30 minutes

step four: while potatoes are in oven, stir the greek yogurt, salt and 1/2 of microgreens until creamy, then refrigerate.

step five: remove potatoes from oven, take dip out of fridge and top both with the remaining microgreens & enjoy