Yukon Gold Potatoes	g
Apple Cider Vinegar	ml
Kosher Salt	tsp
Olive Oil
Garlic Powder	tsp
Garlic Clove
Salt & Pepper to taste
Parmesan Cheese	g
Handful Fresh Parsley
Skyr Yoghurt	tbsp

1. Preheat the oven to 200 °C.
2. Place the potatoes, vinegar in a large pot then sprinkle over 1 tbsp of salt. Add water to cover potatoes for two fingers. Turn up the heat above medium and bring it to boil, then reduce the heat to a simmer.
3. Cook for 10-15 minutes, or until potatoes are soft (try with the fork). Drain the potatoes and place them on baking sheet (let them cool down for few minutes).
4. Now we need to smash potatoes but not using the masher as we literally just want to press them down. You can use a mug and press piece by piece or use another tray which you will place over potatoes and equally press down.
5. Sprinkle over salt and pepper to taste, drizzle olive oil, add garlic powder. Mix all together gently with your hands.
6. Place baking tray with potatoes in preheated oven and roast until golden, 20-30 minutes.
7. Remove from the oven, sprinkle over parmesan cheese and return to the oven for another 5-10 minutes, until the potatoes are crispy and golden brown.
8. For dip mix together the yoghurt, salt and pepper to taste.
9. Once done sprinkle over fresh herbs and spoon the yoghurt dip over them.

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