American
Crispy Smashed Potatoes with Herb Yogurt
Boiled baby potatoes are smashed, roasted until craggy and crisp, then served over lemony herb yogurt for a side that feels restaurant-level.
Smashed potatoes deliver the best part of a roasted potato: the crisp edges.
Boiling first makes the centers creamy, and smashing creates uneven surfaces that brown deeply in a hot oven.
The herb yogurt matters because it gives the potatoes a cool, tangy base.
Lemon, parsley, chives, and garlic cut through the richness and make the platter feel finished without a complicated sauce.
Use small potatoes of similar size so they cook evenly.
Let them steam dry after boiling; excess moisture is the enemy of crisp edges.
For another recipe in this seed collection, try Lemon Garlic Chicken Thighs with Crispy Potatoes or Garlic Parmesan Green Beans.
Directions
- Place the potatoes in a pot, cover with water, and add 1 teaspoon salt. Boil until fork-tender, 18 to 22 minutes.
- Drain well and let the potatoes steam dry for 5 minutes.
- Heat the oven to 450 F. Place the potatoes on an oiled sheet pan and smash each one to about 1/2 inch thick.
- Drizzle with olive oil, season with pepper and remaining salt, and roast for 25 to 30 minutes until deeply crisp.
- Stir the yogurt, lemon juice, garlic, parsley, and chives together in a small bowl.
- Spread the yogurt on a platter and arrange the hot potatoes on top.
Nutrition
Nutrition Information
Estimated per serving: 260 calories, 8 g protein, 35 g carbohydrates, 11 g fat. Values depend on potato size and yogurt type.
Variations
Recipe Variations
- Add smoked paprika before roasting.
- Use dill instead of chives.
- Top with grated Parmesan for a saltier finish.
Notes
- A flat-bottomed measuring cup works well for smashing.
- Do not crowd the sheet pan or the potatoes will steam.
- Serve immediately; the edges soften as they sit.
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