Crispy Smashed Potatoes with Herb Yogurt
Boiled baby potatoes smashed flat and roasted until shatteringly crispy, served with a cool herb yogurt for dipping.
Prep: 10 · Cook: 35 · Total: 45 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (312 reviews)
INSPIRED BY
The smashed potato technique turns a humble boiled potato into something crispy and craveable by giving it maximum surface area contact with a hot, oiled pan. All it takes is a gentle press and a hot oven.
Story
I made these for the first time on a Sunday when I needed something easy to bring to a potluck and had a bag of baby potatoes sitting on the counter. The method felt almost too simple to be worth anything, but the pan came out of the oven looking like something from a restaurant. Now they are a permanent fixture in my weeknight rotation. My kids request them by name, and my neighbors have started asking for the recipe. It is the kind of side dish that makes a regular dinner feel like a little occasion.
By Casey
Ingredients
- 1.5 lbs baby potatoes (Yukon Gold or red)
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more for boiling
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup plain whole-milk Greek yogurt
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, finely grated
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 450 degrees F. Place the baby potatoes in a large pot and cover with cold, well-salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 18 to 20 minutes, until the potatoes are completely tender when pierced with a fork.
- Drain the potatoes and let them steam-dry in the colander for about 5 minutes. This step matters: the drier they are, the crispier they will get in the oven. Spread 1.5 tablespoons of the olive oil over a large rimmed baking sheet.
- Transfer the potatoes to the prepared baking sheet, spacing them apart. Using the bottom of a flat drinking glass or a sturdy measuring cup, press each potato firmly until it flattens to about 1/2-inch thick. You want them to spread out and crack open at the edges.
- Drizzle the remaining 1.5 tablespoons of olive oil evenly over the smashed potatoes. Sprinkle with salt, pepper, and garlic powder. Roast for 20 to 25 minutes, until deeply golden and crispy on the bottom. No need to flip.
- While the potatoes roast, make the herb yogurt. Stir together the Greek yogurt, chives, dill, parsley, grated garlic, lemon juice, and salt in a small bowl. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
- Remove the potatoes from the oven and let them rest for 2 minutes. Transfer to a serving platter and serve immediately with the herb yogurt on the side for dipping. These are best eaten hot, straight off the sheet pan, when the edges are at peak crunch.
Chef Tips
- Do not skip the steam-drying step after boiling. Moisture is the enemy of crunch.
- Baby Yukon Golds have a naturally buttery flavor that works especially well here, but any small potato will do.
- For extra crispy edges, use a dark or heavy baking sheet, which conducts heat more efficiently.
- The herb yogurt can be made up to two days ahead and stored covered in the fridge.
Cook's Notes
- **Potato size:** Baby potatoes between 1 and 1.5 inches are ideal. Larger ones take longer to boil and can get gummy if overcooked before the roasting step.
- **Oil generosity:** Do not be shy with the olive oil. A well-oiled pan is what creates that crispy, almost fried edge on the bottom of each potato.
- **Spacing:** Give each smashed potato room on the pan. Crowding causes steaming instead of roasting, and you will lose the crunch.
- **Herb swaps:** No dill on hand? Fresh tarragon or mint works beautifully in the yogurt. Use what looks good at the store.