Side dishes are key and this is one of my favorites. Today we have smashed potatoes with a creamy yogurt sauce, and it is mind-blowing! The potatoes are soft on the inside, and crispy and golden brown on the outside. This will definitely leave an impression at your next meal or pot luck. Let’s dive right into this one!

Creamy Yogurt Sauce

In a bowl, mix together the greek yogurt, green onion, 1 clove of garlic (grated), salt and pepper to taste.

Set aside. The longer it sits, the better it is! so make it first and let the magic happen.

Dried Herb Oil

In a bowl, mix together 2 tbsp of olive oil, dried oregano, 1 clove of garlic (grated), dried rosemary, dried parsley, and dried thyme.


Stir and set aside.

Smashed Potatoes
In a large stock pot, add all the potatoes and fill with water until the water is about an inch above the potatoes. Bring to a boil until the potatoes are easily pierced with a fork. That should take about 15-20 minutes, depending on the size of your potatoes.

Once done, drain and set aside on a plate lined with paper towels to remove additional moisture. Pre-heat oven to 450 degrees.

Using a flat bottom object (such as a plate or cup), one at a time, press down gently on each potato until they are about 1/4″ and transfer to a baking sheet. Be careful not to push to far so the potatoes stay intact.

Brush the top of each potato with the dried herb oil, sprinkle with salt and pepper, and cook in the oven at 450 degrees for 15 minutes.
Once done, carefully flip each potato and brush the other side with the dried herb oil, and return to the oven for an additional 8-10 minutes, or until the edges are crisp and golden brown.

Once golden brown, serve immediately. Top with the creamy yogurt sauce and a squeeze of fresh lemon juice, or serve as a dipping sauce.

Enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

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See how easy that was?!? Until next time, cook like a king!