Crispy Smashed Potatoes With Parsley Yogurt Sauce

These Crispy Smashed Potatoes are paired with a refreshing yogurt sauce made with parsley, lemon, and garlic. It’s an easy, vegetarian, and gluten-free side dish that is sure to be a hit with friends and family!

Earlier this year I made Smashed Potatoes With Hemp Seed Pesto for the first time, and I have to say it was maybe one of my favourite recipes!

I felt inspired to try another version of crispy smashed potatoes, this time with a yogurt sauce made with parsley, lemon, and garlic (I’ve served a similar sauce with these Roasted Spicy Honey Carrots before).

Let’s just say you can’t really go wrong with warm, crispy potatoes and a refreshing herby sauce…

This potato side dish is super easy to make and uses simple, healthy ingredients. It’s a great option to serve at your next dinner party or simply with a weeknight meal.

I hope you guys enjoy this crispy smashed potato recipe as much as I do!

Want more side dish inspiration? Check out my roundup of 20+ easy, healthy vegetable side dish recipes for more ideas!

How To Make Smashed Potatoes

While you can use any type of white potato, I recommend choosing smaller ones so that you get more bite-sized pieces. Personally, I used red potatoes for this recipe.

Start by giving the potatoes a good wash, then add them to a large pot and submerge with water. Bring potatoes to a boil, then cover and let simmer for about 20-25 minutes, or until they are fork-tender. Drain potatoes in a colander.

Preheat your oven to 425F. Next, toss the potatoes in a little olive oil, salt, and pepper, then spread them out onto a baking sheet.

Using a fork, gently “smash” each potato down, making sure not to push your fork all the way through (or else the potatoes will fall apart).

Keep a bit of space between each potato, and pop them in the oven for about 20-25 minutes till they get nice and crispy.

How To Make Parsley Yogurt Sauce

While the potatoes are in the oven, you can prepare the parsley yogurt sauce.

Simply mix plain Greek yogurt, tons of fresh parsley, garlic powder, lemon, salt, and pepper into a food processor, and pulse until combined. Adjust seasonings to taste, and transfer the yogurt sauce into a small bowl.

Serve the potatoes alongside the yogurt sauce. You can either drizzle the yogurt overtop, or use it as a dip!

Potato Nutrition

Despite their undeserving bad rap, white potatoes are actually full of nutrition.

A 100-gram serving (2/3-cup) provides a third of your daily vitamin C needs!

Potatoes are also high in other essential micronutrients, like vitamin B6 and potassium.

They’re also an excellent source of dietary fibre, which is good for your gut, heart, and blood sugar levels.

Greek Yogurt Nutrition

Plain greek yogurt is an excellent source of many essential nutrients.

A single 3/4-cup serving contains about 16 grams of complete protein, which is double the amount in regular yogurt.

Greek yogurt is also a great source of micronutrients, like calcium, potassium, vitamin A, and vitamin B12.

How To Store & Reheat Smashed Potatoes

While smashed potatoes taste best fresh from the oven, it is possible to reheat them. I would highly recommend reheating them in the oven so that they maintain their texture – 10 minutes at 350F should do the trick.

If you’re planning on having leftovers, keep the yogurt sauce separate from the potatoes.

Both the yogurt sauce and potatoes can be kept in airtight containers in the fridge for about 3-4 days.

More Easy Veggie Side Dish Recipes

• Carrot, Parsnip & Potato Mash
• Crispy Smashed Potatoes With Hemp Seed Pesto
• Maple-Roasted Carrots With Harissa Yogurt
• Balsamic Roasted Beets With Goat Cheese & Walnuts
• Honey-Roasted Brussels Sprouts with Blue Cheese & Hazelnuts
• Garlic Sautéed Green Beans With Dijon Vinaigrette

Did you give this Crispy Smashed Potatoes With Parsley Yogurt Recipe a try? Let me know by leaving a comment and recipe rating below!

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