Description
Crispy smashed potatoes roasted until golden, then tossed with a tangy yogurt-mayo dressing, herbs, and crunchy pickles.
Ingredients
Scale
- 2 pounds baby yellow potatoes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise
- 2 teaspoons Dijon mustard
- Juice of 1/2 lemon
- 1 garlic clove
- 1/4 cup fresh parsley
- 1 dill pickle
- 1 shallot
- Scallions for garnish
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Boil potatoes in well-salted water until just fork tender, then drain and cool slightly.
- Pat potatoes dry and smash on the baking sheet to about 1/4-inch thickness.
- Brush with olive oil, season with salt and pepper, and roast until golden and crispy, flipping halfway.
- Whisk yogurt, mayonnaise, Dijon, lemon juice, garlic, parsley, pickle, and shallot.
- Cool potatoes briefly, then toss gently with dressing.
- Garnish with scallions and crispy potato bits before serving.
Notes
- Do not over-boil the potatoes.
- Dry potatoes well before roasting for crisp edges.
- Smash some potatoes extra thin for added crunch.
- Check doneness early depending on potato size and oven.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 493
- Sugar: 2
- Sodium: 658
- Fat: 32
- Saturated Fat: 2
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 5
- Protein: 9
- Cholesterol: 13