I rarely eat potatoes that are not of the sweet variety. But when I do these are my favorites. They are totally addicting with creamy centers and crispy, salty skin. I like to keep these simple with salt and pepper and a really good olive oil- these spuds are liberally coated. I usually finish them with fresh chopped herbs. When I want to dress them up I love a thick yogurt with roasted garlic and herbs.
Note: This is a fun recipe to play around with infused oils. A garlic or rosemary oil would be particularly delicious.
Crispy Smashed Potatoes with Roasted Garlic and Dill Yogurt
Description
I rarely eat potatoes that are not of the sweet variety. But when I do these are my favorites. They are totally addicting with creamy centers and crispy, salty skin. I like to keep these simple with salt and pepper and a really good olive oil- these spuds are liberally coated. I usually finish them with fresh chopped herbs. When I want to dress them up I love a thick yogurt with roasted garlic and herbs.
Ingredients
Crispy Smashed Potatoes
1.5 pounds small thin skinned potatoes, scrubbed
1/4 cup extra virgin olive oil
Salt
Pepper
Freshly chopped herbs (optional)
Roasted Garlic and Dill Yogurt (optional)
1 cup thick greek yogurt or labne
roasted garlic* see below
handful of chopped dill, parsley or mint or a combination
Instructions
Crispy Smashed Potatoes
- Preheat the oven to 450.
- Place potatoes and 1 tablespoon of salt in a large pot. Cover with water and bring to boil and then reduce to medium heat. Cook for about 10- 15 minutes, until they are fork tender but not falling apart.
- Drain the potatoes and rinse with cold water. Place on a towel to dry.
- Line a baking sheet with parchment. Place the potatoes on the sheet and flatten with the palm of your hand or with the bottom of a jar/cup. Drizzle with oil and season with salt and pepper.
- Roast for 35-40 minutes or until they are golden and crispy. Top with fresh herbs.
Directions for roasted garlic: Preheat the oven to 350. Peel the excess papery skin off of a whole head of garlic. Slice the top fifth of the head and place on a piece of foil. Drizzle the olive oil and salt over the exposed area. Wrap and cook for 45 minutes. Allow to cool. Make a paste mashing a few cloves of garlic. Add to yogurt with chopped herbs and a pinch of salt. Mix to combine.
Notes
Note: This is a fun recipe to play around with infused oils. A garlic or rosemary oil would be particularly delicious.
Leave a Reply