Crispy Smashed Potatoes with Herby Yogurt
Small potatoes boiled until tender, smashed flat and roasted in olive oil until shatteringly crisp, served over a garlicky dill and lemon yogurt.
Chef's note Let the boiled potatoes dry before you smash them, because steam is the enemy of crispy.
Chef's note Let the boiled potatoes dry before you smash them, because steam is the enemy of crispy. Use a dairy-free yogurt and this side is fully vegan.
Ingredients
- 2 lb small Yukon Gold or red potatoes about 1 1/2 inches across
- 1 tbsp kosher salt for the potato water
- ¼ cup olive oil
- ¾ tsp flaky or kosher salt divided
- ¼ tsp black pepper
- ¾ cup plain Greek yogurt
- 1 clove garlic finely grated
- 2 tbsp fresh dill chopped
- 2 tbsp chives or scallion greens chopped
- ½ lemon zested, then juiced
Steps
Heat the oven to 450°F. Put 2 lb small Yukon Gold or red potatoes in a pot, cover with cold water by an inch, add 1 tbsp kosher salt, and simmer until very tender when pierced, 15 to 20 minutes. Drain and let them steam dry 5 minutes.
Pour ¼ cup olive oil onto a rimmed sheet pan. Add the potatoes and roll them in the oil, then press each one with the bottom of a glass until it's flattened and cracked, about half an inch thick.
Sprinkle with ½ tsp flaky or kosher salt and ¼ tsp black pepper. Roast 25 to 30 minutes, flipping once after 20 minutes, until deeply golden and crisp at the edges.
Meanwhile, stir together ¾ cup plain Greek yogurt, 1 clove garlic, 2 tbsp fresh dill, 2 tbsp chives or scallion greens, the zest and juice of ½ lemon, and the rest of the salt (¼ tsp flaky or kosher salt).
Spread the yogurt on a platter and pile the hot potatoes on top, or serve it on the side for dipping.
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