Loading...Crispy Smashed Potatoes
Crispy smashed potatoes deserve a dip that's just as memorable. Creamy yogurt from Ontario is the base of a smooth, tangy spread that pairs perfectly with golden, buttery potatoes. It's an easy appetizer or side dish made for sharing, entertaining and bringing people back for another bite.
Ingredients
Potatoes
Herby Greek Yogurt Dressing
Instructions
- StepBring a large pot of water to a boil and stir in ½ teaspoon salt. Add the baby potatoes and cook for 18–22 minutes, or until fork tender. Drain well and allow the potatoes to steam dry for about 5 minutes.
- StepPreheat the oven to 425°F (220°C). Transfer the potatoes to a large bowl. Pour over the melted butter and season with the salt and black pepper. Toss gently until evenly coated. Arrange the
- Steppotatoes on a parchment-lined baking sheet, leaving space between each one. Using the bottom of a glass or potato masher, gently press each potato until about ½ inch (1 cm) thick.
- StepBake for 35–45 minutes, flipping halfway through if desired, until the potatoes are deeply golden with crispy edges. Allow them to cool for 10 minutes before assembling the salad so they stay crisp.
- StepIn a large bowl, whisk together the Greek yogurt, grainy mustard, maple syrup, lemon juice, garlic, celery, chives, dill, salt, black pepper and garlic powder until smooth and well combined.
- StepAdd the cooled crispy smashed potatoes to the bowl with the dressing. Using a spatula, gently fold until every potato is lightly coated while keeping them intact. Transfer to a serving platter and finish with extra fresh dill, chopped chives, cracked black pepper and an extra squeeze of lemon, if desired.
