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Crispy Smashed Potatoes with Garlic Yogurt

Mediterranean · Side · Easy

Crispy Smashed Potatoes with Garlic Yogurt

Total
1 hr 5 min
Prep
15 min
Serves
4
Calories
320
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Craggy potato edges roast to a deep crunch above cool garlic yogurt, with dill, lemon and chili flakes cutting through the olive oil.

Boiling before roasting gives Crispy Smashed Potatoes with Garlic Yogurt a fluffy middle and a rough surface that catches the oil. Flattening each potato opens up more edges to brown, so a little extra space on the sheet pan makes a noticeable difference.

Pick potatoes about the size of a golf ball and let them dry before smashing. Spread the yogurt underneath only at serving time so the crisp potatoes do not sit in moisture.

CrispyGarlickyTangyComfort FoodVegetarianGluten-freeNut-freeEgg-free

Method

  1. Heat the oven to 450°F (230°C). Put the baby potatoes in a saucepan, cover with water and bring to a boil. Simmer for until a knife slides easily through the centers.

  2. Drain and leave uncovered for so the surfaces dry. Brush a large sheet pan with 1 tbsp olive oil, add the potatoes and flatten each to about 1/2 inch with the bottom of a glass.

  3. Drizzle with the remaining olive oil and sprinkle with 3/4 tsp salt. Roast for until deeply golden at the edges and crisp underneath.

  4. Stir the Greek yogurt, garlic, lemon juice and remaining salt together. Spread on a platter just before serving, pile the hot potatoes on top and finish with dill and chili flakes.

Forkue tips

  • Use two sheet pans if necessary; touching potatoes steam at the edges instead of crisping.

Storing and reheating

Refrigerate potatoes and yogurt separately for up to 3 days. Re-crisp potatoes in a 425°F (220°C) oven, then spoon them onto cold yogurt just before serving.

Kitchen gear

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Nutrition per serving, estimated

320Calories
11gProtein
43gCarbs
12gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Crispy Smashed Potatoes with Garlic Yogurt: FAQ

Can I boil the potatoes ahead?

Yes. Refrigerate the drained potatoes for a day, then smash and roast them; cold potatoes may need a few extra minutes in the oven.

Why did my potatoes break apart?

They may be overcooked or pressed too thin. Leave a sturdy center and keep any loose fragments on the pan for extra crunchy bits.

How do I store and reheat Crispy Smashed Potatoes with Garlic Yogurt?

Refrigerate potatoes and yogurt separately for up to 3 days. Re-crisp potatoes in a 425°F (220°C) oven, then spoon them onto cold yogurt just before serving.

How long does Crispy Smashed Potatoes with Garlic Yogurt take?

About 1 hr 5 min in total: 15 min prep and 50 min cooking.

What do I need to make Crispy Smashed Potatoes with Garlic Yogurt?

The key ingredients are baby potatoes, greek yogurt, garlic, dill, lemon juice and chili flakes, plus pantry basics.

Any tips for Crispy Smashed Potatoes with Garlic Yogurt?

Use two sheet pans if necessary; touching potatoes steam at the edges instead of crisping.

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