Crispy smashed new potatoes with asparagus, jammy eggs and pickled radish

• new potatoes with soft starch↗750g g

  e.g. Jersey Royals, Charlotte, Anya or Pink Fir Apple

• olive or rapeseed oil2-3 tbsp tbsp
• asparagus↗250g g

  trimmed at the ends

• radish↗200g g

  thinly sliced

• caster sugar↗1 tsp tsp
• lemon↗1

  juiced

• eggs↗4
• capers↗1 tbsp tbsp
• lemon↗1

  zest

• Dijon mustard↗1 ½ tbsp tbsp
• extra virgin olive oil↗2 tbsp tbsp
• wine vinegar↗2 tbsp tbsp
• sour cream↗100g g

  or natural yoghurt

• mayonnaise↗100g g
• garlic↗1 small

  grated

• кріп↗small bunch of

  подрібнений, плюс кілька гілочок для подачі

Step-by-step instructions

1. 1

   Place the potatoes in a large pot, cover with water and season well. Bring to a boil and cook 10‑12 minutes until the potatoes are soft – a sharp knife should easily pierce one of the larger ones. Drain and let sit for a few minutes to steam.

2. 2

   Preheat the oven to 200 °C/180 °C fan (gas 6). Lightly oil a baking tray with 1 tbsp oil and place it in the oven for a few minutes to heat up. Spread the potatoes on the hot tray. Gently smash each potato with a masher to increase surface contact and achieve crispy pieces. Drizzle a little more oil and season well. Roast for 45 minutes, turning halfway through, until golden and crisp. Season the asparagus and drizzle with remaining oil, then add to the tray for the last 10 minutes of roasting.

3. 3

   Meanwhile, in a small bowl mix the dressing ingredients and set aside. In a separate bowl combine the thinly sliced radish with sugar, lemon juice and a pinch of salt, let marinate at least 15 minutes. Boil the eggs for 6 minutes, then transfer to cold water until ready to serve.

4. 4

   Arrange the potatoes and asparagus on a platter. Drizzle with dressing and scatter the pickled radish on top. Peel the eggs, halve each and place them on the potatoes and asparagus. Sprinkle with capers and dill, season with a pinch of ground black pepper.