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Garlic Herb Smash Potatoes & Creamy Yogurt Sauce

Servings: 6
Author: kingcooks

Ingredients

  • 12 small potatoes 1"- 2" in diameter
  • 1 clove of garlic grated
  • Olive oil
  • Salt and pepper to taste
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried thyme

Creamy Yogurt Sauce

  • 1 Cup greek yogurt
  • 2 tbsp. chopped green onion
  • 1 clove garlic grated
  • Salt and pepper to taste
  • Water

Instructions

Creamy Yogurt Sauce

  • In a bowl, mix together the greek yogurt, green onion, 1 clove of garlic (grated), salt and pepper to taste.
  • Add a bit of water to thin out the sauce to your liking. Set aside.
  • Tip: 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, 1 clove of garlic (grated), dried oregano, dried rosemary, dried parsley, and dried thyme.
  • Stir and set aside.

Smashed Potatoes

  • In a large stock pot, add all the potatoes and fill it 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. Approximately 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 any additional moisture.
  • Pre-heat the 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 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 5-8 minutes, or until the edges are crisp and golden brown.
  • Once golden brown, serve immediately and top with the creamy yogurt sauce, or serve as a dipping sauce.
  • Enjoy!