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Crispy Smashed Potatoes with Yogurt Dip

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Smashed Potatoes served with sizzling Garlic and Yogurt Dip are perfect as a side dish or a snack. They are so easy to prepare, and you can make the yogurt dip in advance!

smashed potatoes close up

How to make the best Smashed Potatoes?

Firstly, choose small baby potatoes whenever possible. Small potatoes will boil quicker and are easier to smash than the large ones, so whenever you have a choice, choose small baby potatoes.

Secondly, use large baking tray. To get really crispy potatoes you need large baking tray that allows you to leave space between each potato. If necessary, use two baking trays.

Additionally, brush each potatoes with olive oil. I always line potatoes on parchment paper to make sure they won’t stick to the surface. However, to make smashed potatoes extra crispy I also brush them with olive oil

yoghurt dip and smashed potatoes

Can you make Smashed Potatoes with big potatoes?

Yes, of course you can! I used small baby potatoes in this recipe. However, you can easily replace them with bigger potatoes! When using bigger potatoes remember to parboil them a little bit longer (until fork tender). To make them easier to smash, you can simply cut them in half or even quarters. Besides, this recipe will work for both small and large potatoes!

smashed potatoes with yoghurt dip

These Smashed Potatoes can be made in the oven and air fryer!

This recipe is so easy to make as you can use both oven and air fryer. If you choose to use the oven, bake them for about 30 minutes at 4000F (2000C). However, if using air fryer, air fry potatoes for 15-20 minutes at 4000F (2000C) until golden and crispy.

Are Smashed Potatoes gluten free?

Yes, this recipe is 100% gluten free! So you can enjoy it even if you are gluten sensitive.

What goes with Smashed Potatoes?

These are a perfect side dish for any meal, or as a snack on their own. Smashed Potatoes pair well with roasted chicken and turkey, steak as well as salmon. Bacon and steamed vegetables are also perfect to go along with them.

The smashed potatoes are crispy, light and full of flavour, so you’ll want to make them again and again! The best part is that you can easily adapt this recipe to suit your tastes. You can use whatever herbs and spices you have on hand, or even experiment with different types of potatoes.

If you seeking another great potato recipe check out Extra Crispy Potatoes and Parmesan Potatoes recipes!

Please let me know how your Smashed Potatoes turn out in the comments! I love hearing from you.

Crispy Smashed Potatoes with Yogurt Dip

Crispy Smashed Potatoes with Yogurt Dip

Course: Appetizers, SidesDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Baking time

30

minutes
Total time

50

minutes

Ingredients

  • 500 g baby potatoes, washed and unpeeled

  • 1 tbsp salt

  • 1 tbsp olive oil

  • your favourite herbs or spices (e.g. oregano, garlic powder, paprika), optional

  • pinch of salt

  • Yogurt dip:
  • 1/2 bunch fresh parsley, finely chopped

  • 1 clove garlic, finely chopped

  • 1 tsp chilli flakes

  • 1/2 tsp salt

  • 80 ml olive oil

  • 300 g greek yogurt

Directions

  • Wash potatoes under running water and scrub any dirt and sprouts. Transfer to a pot. Fill pot with cold water until potatoes are covered. Add 1 tbsp of salt and boil until potatoes are easily pierced through by fork (about 15 minutes).
  • While the potatoes cook, preheat the oven to 2000C (4000F).
  • When potatoes are done, drain them in a large colander and let cool for about 5 minutes. Evenly distribute potatoes on a baking tray lined with parchment paper. Using drinking glass or potato masher gently smash each potato. Thin potatoes will be more crispy. Brush top of each potato with olive oil and sprinkle with salt and your favourite herbs/spices. Bake in the oven for 15 minutes, then remove from the oven and flip over each potato. Brush with olive oil again. Bake for additional 10-15 minutes until golden and crispy (25-30 minutes total, but feel free to extend the time if needed).
  • While potatoes bake, prepare the dip. In a heat proof bowl or jar combine fresh parsley, garlic, salt and chilli flakes. Pour olive oil to a saucepan and heat over medium heat until hot. Make sure it does not get hot enough to smoke. Once hot, pour into container with herbs and let infuse for about 15 minutes. To plate, swirl greek yogurt on a plate and spoon over the garlic oil mix.
  • Serve hot potatoes with yogurt dip. Enjoy!

Notes

  • Use your favourite herbs and spices for an extra flavour twist.

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20 Comments

  1. Wahnsinnig gut ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ’ฅ
    Danke ๐Ÿ˜˜

  2. My potatoes fell apart at the crushing stage. Over boiled or under? ๐Ÿคท๐Ÿปโ€โ™‚๏ธ๐Ÿ˜‚

  3. I baked mine for the suggested amount of time but they never crisped up – did I boil them too long, or maybe use the wrong type of potato (I used the small baby ones)?

    1. Were you able to smash them easily after boiling? If they were thick then I would extend the time in the oven for additional 10-15 minutes (or until golden brown and crispy)

  4. I never knew to heat up the oil before adding to the herbs!!!!!! Will try it out ๐Ÿ™‚
    What is the difference of not heated oil and heated oil?

  5. I’m tempted to try this ๐Ÿ™‚Which olive oil should be used to brush the potatoes and for yogurt dip? Is it just olive oil (the one used for roasting) or extra virgin olive oil?

  6. I am confused regarding oven temp. It says 200 C. That translates to thousands of degrees. Help here, please?

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