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Golden Smashed Potatoes with Herbed Yogurt

A delightful twist on a classic side dish that combines crispy roast potatoes with refreshing herbed yogurt, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds small Yukon Gold potatoes Ideal for buttery flavor and creamy texture.
  • 3 tablespoons olive oil For drizzling over potatoes.
  • to taste none Salt For boiling and seasoning.
  • to taste none Black pepper For seasoning.
  • 1 teaspoon garlic powder Adds flavor.
  • 1/2 teaspoon paprika Adds a subtle kick.
For the Herbed Yogurt
  • 1/2 cup Greek yogurt Can be substituted with sour cream or plain yogurt.
  • 1 tablespoon lemon juice Adds brightness.
  • 1 tablespoon fresh dill, chopped For fresh flavor.
  • 1 tablespoon fresh parsley, chopped For fresh flavor.
  • 1 small clove garlic, minced Enhances the flavor.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Boil potatoes in salted water until fork-tender, about 15 minutes.
  3. Drain and let cool slightly, then place on a baking sheet.
  4. Gently smash each potato using a fork or potato masher.
  5. Drizzle olive oil over the potatoes and season with salt, pepper, garlic powder, and paprika.
Cooking
  1. Roast for 20–25 minutes until crispy and golden brown.
Herbed Yogurt
  1. In a bowl, mix Greek yogurt, lemon juice, dill, parsley, and minced garlic until smooth.
Serving
  1. Serve potatoes hot with herbed yogurt on top or on the side.

Notes

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for optimal texture.