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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!
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!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Crispy Smashed Potatoes With Parsley Yogurt Sauce
Ingredients
- 2 lbs mini potatoes
- 1 Tbsp extra virgin olive oil
- Salt + pepper
Parsley Yogurt Sauce:
- 2/3 cup plain greek yogurt
- 2/3 cup chopped parsley
- 1 tsp garlic powder
- 1 lemon, juiced
- Salt + pepper, to taste
Instructions
- Wash potatoes, 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.
- Preheat your oven to 425F. Next, toss the potatoes in 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.
- 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.
- Remove potatoes from the oven and serve alongside the yogurt sauce. You can either drizzle the yogurt overtop, or use it as a dip!
Notes
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I have maze this recipe so many times now. I love it so much, i sent it to my mom and brother and it has become their favoRite as well. We all make it at least once a week. Thank you!
Thank you so so much, Vivian! I’m so happy to hear you love this recipe and thank you SO much for sharing it with your family! Have you had a chance to try the crispy smashed potatoes with hemp seed pesto? It’s a similar recipe, but with a different flavour combination! You might love it too 🙂