Crispy Smashed Potatoes with Yogurt Dip
A comforting dish featuring crispy smashed potatoes served with a tangy, creamy yogurt dip that elevates this classic comfort food.
Ingredients
For the Smashed Potatoes
- 2 pounds Potatoes (Yukon Gold or red) They hold up beautifully when baked!
- 3-4 tablespoons Olive oil Use high-quality extra virgin olive oil.
- to taste Salt Necessary seasoning to elevate flavors.
- to taste Pepper Freshly ground black pepper enhances the experience.
For the Yogurt Dip
- 1 cup Yogurt (Greek) Provides creamy texture that balances the potatoes’ crispiness.
- 2 cloves Garlic, minced Fresh garlic adds depth.
- 1 tablespoon Lemon juice Freshly squeezed brightens the dip.
- 2 tablespoons Chives, chopped Adds mild onion flavor.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Boil the potatoes in cold salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool for about 5 minutes.
- Smash the cooled potatoes on a lined baking sheet to about ½ inch thick.
- Drizzle with olive oil and sprinkle with salt and pepper.
Cooking
- Bake the potatoes for 20-25 minutes until crispy and golden, flipping halfway through.
- While baking, combine yogurt, garlic, lemon juice, and chives in a bowl and mix well.
- Serve the crispy smashed potatoes hot with the yogurt dip on the side.
Notes
For a creamy dip, ensure yogurt is at room temperature before mixing. Leftovers can be stored in the fridge for up to 3 days.