Serves 4  |  Prep time 15 minutes   |   Cook time 45 minutes

This takes potatoes and sausages to dizzying heights and is a lovely dish either to serve as a light meal or to bring to a potluck dinner. The potatoes are deliciously crispy and paired with the crumbled sausage and the peppery rocket they make a satisfying meal.

Recipes, styling & photos Emma Boyd

INGREDIENTS

• 800 g baby potatoes
• 2 tbsp olive oil
• 450 g pork sausages
• 4 tbsp Greek yoghurt
• 4 tbsp mayonnaise
• 1 clove garlic, minced
• zest of 1 lemon
• 1 tbsp lemon juice
• rocket
• 2 tbsp capers
• lemon wedges to serve

 

METHOD

Preheat the oven to 200°C. Cut the potatoes into bite-sized pieces. Do not peel as the skins hold the potatoes together when you smash them. Put into a pot, cover with water, put on the lid and bring to the boil. Cook for 10 minutes or until just cooked through. Keep an eye on them as you don’t want them to start falling apart. Drain, then arrange, skin side up, on two baking trays lined with baking paper. Using the bottom of a jar or glass press down on each of the potato pieces to flatten them. Drizzle with olive oil then bake for 40-45 minutes or until golden and crispy, flipping them over halfway through cooking. Once done, remove from the oven and season with sea salt.

Heat a little olive oil in a heavy-bottomed frying pan over a medium-high heat and squeeze the sausage meat out of the casings. Discard the casings and fry the sausages, breaking them up as you go, until golden and crunchy. Set aside.

Put the yoghurt, mayo, garlic, lemon zest and juice into a jug, season well with freshly ground black pepper and mix well.

To serve, arrange the rocket in a shallow salad bowl, top with the potatoes and sausage meat. Drizzle over the dressing then scatter over the capers and serve immediately. Squeeze over some lemon juice before eating.