smashed potatoes with labne

28th June 2009


I love potatoes.  My mother-in-law makes a wonderful dish where the potatoes are boiled in their skins, then drained;  a cross is cut into them;  salt, rosemary and olive oil added;  then roasted.  Too good!  I make them quite often.

As mentioned in my previous post, the smashed potato dish was the highlight.  Adding the labne (I use an organic one from Barambah Organics), while the potatoes were still hot allowed the creaminess to be soaked up where the flesh was exposed, and to coat the skin parts with a thick layer.  Mmmm….perfect on a rainy, chilly night.

smashed potatoes with labne


the quantity of kiphler potatoes, left whole and unpeeled (or other variety, if wish)

sea salt crystals

extra virgin cold-pressed olive oil

a decent scoop of labne (yoghurt cheese)

¼ tsp whole fennel seeds


1.  Preheat oven to 200 degrees Celsius.  Line flat baking tray with baking paper.

2.  Boil potatoes in large pot of water until tender, but firm.  Don’t overcook as will fall apart.

3.  Arrange potatoes in one layer on the tray.  Make slits in each potato, one horizontally and 2 – 3 vertically (if kiphler).  Press down on each potato with a fork, so potato splits and separates.


4.  Drizzle a little olive oil over each potato and generously sprinkle with salt.

5.  Roast potatoes in oven until brown, crusty and crispy, about 20 – 30 minutes, depending on your oven.

6.  Meanwhile, in a small bowl, combine labne, fennel seeds and a little olive oil (only if necessary).  Mix until a smooth paste forms.

7.  When potatoes are cooked and while still hot, stir through labne.  Serve at once.


 Shared goodness from Donna

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  • Vicki

    Hi Donna, Hope you’re feeling better over there now! Good luck with your next run/swim/ride. Ali passed on your blog site to me and I think the recipes are wonderful so congrats to you and your Sis Stacey. I shall endeavour to make some of your delights although some of the Indian ingredients may be a tad challenging to find here, as you can imagine, BUT I shall do my best. The Yoghurt cheese for example…can I use something like plain yoghurt instead or is that too runny? Or could I make it??? I’m no chef I can assure you! It all looks very wholesome and the Indian recipes make my mouth water. Could go a really nice curry right now in fact! Stay well and I look forward to making some of your recipes soon. Ciao for now! Vicki

    • goodnessis

      Hi Vicki, so lovely to hear from you. I hope you are enjoying the Summer in Italy, I do not cope well with Winter at all. Thanks for your kind words re blog, and if you have trouble getting any of the Indian spices, let me or Ali know and I’ll send some over to you. There’s a great Indian store in Brisbane. You can make your own labne. Take container of a Greek-style yoghurt, place in a colander or preferably a muslin-lined sieve and place over a bowl to drain. Place saucer on top along with a 500g weight and refrigerate overnight (this will press out as much liquid as possible). Discard liquid from bowl and roll labna into small balls or large blobs if prefer. Place the balls in a jar with a good olive oil and add 1/4 tspn fennel seeds (optional, but very tasty). Store in fridge. Other seasonings can be added if prefer – thyme sprigs, whole black peppercorns, whole dried chilli, rosemary sprigs, etc. The olive oil from the labne can be used for the potatoes or in a dressing. Oh and by the way, you’re thinking of curry, I could really go a ‘true’ Italian Margerita pizza. Very hard to find authentic ones in Brisbane. – so far, located 3 sources, but unfortunately not close by.
      Take care, Donna

  • Vicki

    Hey Donna, Sorry bit of a late reply…thanks for the above. Once the cooler weather comes, will try this out. HMMMMMM but am loving the chocy talk, muffins, cakes, fudge and the like. Printing them out now! I shall have a Margerita Pizza in your honour next time we are out. My brother in law so happens to have a Pizza oven in his house (as you do)…it’s the olive wood they burn that makes them taste really special. YUM!
    Take care. Buon appetito! Vicki

    • goodnessis

      Very jealous of the pizza oven. Maybe you could get an authentic margerita pizza recipe to add to our blog. That would be great. If keen, email it to us at with a photo if can. Hope you are all well. Donna

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