Crash hot potatoes

We thoroughly wash the potatoes with a stiff brush under running water and boil in salted water. Boil medium-sized tubers for 15-20 minutes. The degree of readiness is determined with a wooden skewer.

Three cheese on a fine grater.

Place boiled potatoes on a non-stick baking sheet. Line a regular baking sheet with parchment paper. We spread the tubers at a small distance from each other. Using a potato masher, we press them so that they become slightly flattened, but not crushed. The skin should only crack slightly.

Each tuber is generously lubricated with vegetable oil. We use a silicone brush for this. Sprinkle potatoes with seasoning, rosemary, garlic and half the grated cheese. If there is no seasoning, use salt and pepper. Preheat the oven to 200˚C. We send a baking sheet with potatoes into it for 15 minutes.

While the dish is baking, prepare the sauce. In a small bowl with a fork, combine the curd cheese, yogurt and chopped dill. Add salt and mix.

After 15 minutes, remove the baking sheet and carefully turn the tubers over with a wooden spatula. Lubricate them again with oil, sprinkle with spices, seasoning and cheese. Bake the dish for another 10 minutes. To make the cheese lightly browned, at the end of cooking, turn on the convection mode in the oven for one minute.

Serve the legendary Australian potato recipe hot. We supplement it with cooked sour-milk sauce and decorate with herbs.
Enjoy your meal!