Crispy Smashed Potatoes with Herb Yogurt
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Difficulty: Easy
Cuisine: American

Description:
Boiled baby potatoes are smashed, roasted until craggy and crisp, then served over lemony herb yogurt for a side that feels restaurant-level.

Ingredients:
- 3.00 Tablespoon olive oil
- 1.50 Tablespoon lemon juice
- 1.00 Clove garlic
- 1.25 Teaspoon kosher salt
- 0.50 Teaspoon black pepper
- 0.25 Cup parsley
- 0.75 Cup Greek yogurt
- 2.00 Tablespoon chives
- 1.50 Pound baby potatoes

Instructions:
<ol><li>Place the potatoes in a pot, cover with water, and add 1 teaspoon salt. Boil until fork-tender, 18 to 22 minutes.</li><li>Drain well and let the potatoes steam dry for 5 minutes.</li><li>Heat the oven to 450 F. Place the potatoes on an oiled sheet pan and smash each one to about 1/2 inch thick.</li><li>Drizzle with olive oil, season with pepper and remaining salt, and roast for 25 to 30 minutes until deeply crisp.</li><li>Stir the yogurt, lemon juice, garlic, parsley, and chives together in a small bowl.</li><li>Spread the yogurt on a platter and arrange the hot potatoes on top.</li></ol>

Notes:
<ul><li>A flat-bottomed measuring cup works well for smashing.</li><li>Do not crowd the sheet pan or the potatoes will steam.</li><li>Serve immediately; the edges soften as they sit.</li></ul>

Source: https://recipesworthcooking.com/crispy-smashed-potatoes-herb-yogurt/export/