Description
Crispy smashed potatoes with zesty yogurt dip deliver golden-brown perfection with Mediterranean flair. Crunchy exteriors and creamy interiors combine with tangy herbed yogurt, creating an irresistible side dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) baby potatoes (Yukon gold or red)
- 1 cup (237 milliliters) Greek yogurt
- 2 cloves garlic (minced)
Seasonings and Oils:
- 3 tablespoons (45 milliliters) olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons (30 milliliters) lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
Garnish (Optional):
- Fresh herbs
- Fresh dill or parsley
Instructions
- Fill a spacious pot with cold water and potatoes, adding a dash of salt. Elevate heat to medium-high, bringing liquid to a vigorous boil.
- Reduce temperature to medium and simmer potatoes for 15-20 minutes until easily pierced with a fork.
- Heat oven to 425F (220C) and prepare a baking sheet with parchment paper.
- Drain potatoes and allow brief cooling period. Position each potato with ample spacing on prepared surface.
- Gently flatten each potato using a glass bottom or potato masher, maintaining potato’s structural integrity.
- Liberally coat smashed potatoes with olive oil, then generously sprinkle with salt, cracked black pepper, and garlic powder.
- Roast in preheated oven for 20-25 minutes, targeting crispy golden edges and crunchy exterior.
- Whisk Greek yogurt with fresh lemon juice, zested lemon peel, minced garlic, salt, and pepper until smooth and well-integrated.
- Transfer potatoes from oven and permit brief resting time.
- Plate warm potatoes, garnishing with fresh chopped herbs, accompanied by tangy yogurt dip for elegant presentation.
Notes
- Ensure potatoes are uniformly sized for even cooking and consistent crispiness.
- Pat potatoes completely dry after boiling to achieve maximum crunchiness and prevent steaming.
- Use a sturdy glass or flat-bottomed tool when smashing to create perfect crispy edges without breaking potatoes.
- Experiment with alternative seasonings like rosemary, thyme, or smoked paprika for flavor variations.
- For dairy-free version, substitute Greek yogurt with cashew cream or plant-based yogurt alternative.
- Allow potatoes to cool slightly before smashing to prevent burning and ensure better structural integrity.
- Parchment paper helps prevent sticking and promotes even browning during roasting process.
- Drizzle extra olive oil generously to enhance crispiness and develop golden-brown exterior.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 5 mg