Crispy Smashed Potatoes with Asparagus and Jammy Eggs

Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a simmer. Cook for 10–12 minutes until tender (a knife should easily pierce the largest potato). Drain thoroughly and let them sit in the colander for a few minutes to steam-dry.

Preheat your oven to 200°C (180°C fan/gas 6). Pour 1 tablespoon of oil onto a large baking tray and place it in the oven for a few minutes to heat up. Carefully tip the dried potatoes onto the hot tray. Use a potato masher or the bottom of a glass to gently crush each potato, increasing the surface area for maximum crispiness. Drizzle with the remaining oil, season with salt and pepper, and roast for 45 minutes, flipping halfway through. Add the trimmed asparagus to the tray for the final 10 minutes of roasting.

While the potatoes roast, prepare the components. For the dressing, whisk together the soured cream (or yogurt), mayo, Dijon mustard, extra-virgin olive oil, red wine vinegar, grated garlic, lemon zest, and chopped dill in a small bowl. In a separate bowl, toss the sliced radishes with sugar, lemon juice, and a pinch of salt; let them pickle for at least 15 minutes. Boil the eggs in a pan of simmering water for exactly 6 minutes for a jammy yolk, then immediately transfer to an ice bath or cold water.