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 something else to cook in the same spirit, 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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