Crispy Smashed Potatoes with Scotch Bonnet Adjika and Wild Garlic Yogurt

Crispy smashed potatoes have ruled feeds for ages because they’re easy, wildly crunchy and endlessly riffable. For a spring twist, we glaze them with Scotch Bonnet Adjika, honey and lemon, then dunk in a wild-garlic yogurt (ramsons hit the UK in March).

It’s a perfect side for roast chicken or salmon, or a stand-alone nibble with cold beer. The adjikabrings fruity heat that loves lemon and creamy yogurt.

Ingredients (serves 4 as a side)

Potatoes

• 800 g small potatoes (Charlotte or baby Maris Piper)

• 2 tbsp olive oil

• 1 tbsp Scotch Bonnet Adjika (start with 2 tsp for milder)

• 2 tsp runny honey

• Zest of ½ lemon

Wild-garlic yogurt

• 200 g thick Greek yogurt

• 6–8 wild-garlic leaves, finely chopped (or 1 small garlic clove + chives)

• 1 tsp lemon juice

• Pinch of salt

Method

1. Boil: Cook potatoes in salted water until tender, 12–15 minutes. Drain and steam-dry.

2. Smash & oil: Heat oven to 220°C (fan 200°C). On a lined tray, press each potato with a glass to flatten. Brush with olive oil; bake 20 minutes until crisping.

3. Glaze: Mix Scotch Bonnet Adjika, honey and lemon zest. Brush over potatoes; return to oven 5–7 minutes until sticky and deep golden.

4. Yogurt: Stir yogurt with wild garlic and lemon juice.

5. Serve: Sprinkle with flaky salt, dunk in yogurt, add lemon wedges.

Make it milder

Use 2 tsp adjika in the glaze; serve extra at the table. Kids often love the honey-lemon balance.

Swaps

• Use chives + parsley if wild garlic isn’t out yet.

• Swap honey for maple; or glaze with Walnut Adjika for a nutty version.

Why adjika works here

Scotch Bonnet Adjika adds bright, fruity heat that caramelises beautifully with honey. The lemon keeps it spring-fresh, and the yogurt cools each bite so you keep reaching for more.