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Crispy Smashed Potatoes with Herb Yogurt

Boiled, smashed, and roasted until shattering. The herb yogurt does the rest.

Time
55 min
Serves
4
Rating
4.03 cooks
by Sam Okafor

Method

  1. Boil the potatoes in well-salted water until fork tender, about 15 minutes. Drain and let them steam dry.

  2. Heat the oven to 220 C. Arrange the potatoes on an oiled sheet pan and smash each one flat with a glass.

  3. Drizzle with olive oil, season with flaky salt, and roast 30 to 35 minutes until deeply golden and crisp at the edges.

  4. Stir the yogurt with garlic, herbs, lemon juice, and a pinch of salt. Spread on a platter and pile the hot potatoes on top.

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