Crispy Smashed Potatoes with Dill Yogurt

 

Cooking your potatoes twice might seem like double the effort, but once you’ve tried this technique, you’ll never want a potato any other way. The trick is to boil the potatoes before smashing them and then roast on high heat, creating an extra-crispy potato with a miraculously buttery inside. Here I pair them with a tangy yogurt sauce with whole grain mustard, fresh dill and chopped pickles. These potatoes would make a great brunch side dish with smoked salmon and scrambled eggs, or serve with a grilled steak or roast chicken for dinner. Either way, these potatoes deserve a spot in your recipe rotation.

 
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Serves 4 to 6

  • 2 pounds baby Yukon gold potatoes (see Note)

  • Kosher salt and pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ cup olive oil

  • 1 cup full-fat Greek yogurt

  • 2 Tablespoons whole grain mustard

  • 2 Tablespoons chopped dill pickles

  • 2 Tablespoons chopped fresh dill, plus small sprigs for garnish

  • 1 Tablespoon fresh lemon juice, plus wedges for serving

  • Flat-leaf parsley leaves, for garnish

  • Flaky sea salt, for sprinkling

  1. Preheat the oven to 450°F. 

  2. In a large saucepan, cover the potatoes with water. Add a generous pinch of salt. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender, about 15 minutes. Drain well and transfer to a large bowl. Let cool slightly. Toss the potatoes with the olive oil, garlic powder, onion powder, ½  teaspoon salt and ½ teaspoon pepper. Scrape onto a large rimmed baking sheet and space the potatoes out.

  3. Place another rimmed baking sheet on top of the potatoes and press down firmly to smash the potatoes. You want the potatoes to be about ½-inch thick—it’s ok if they break up slightly. Alternatively, you can use the bottom of a glass to smash the potatoes. Bake for about 35 minutes, flipping halfway through, until golden brown and crispy.

  4. Meanwhile, in a medium bowl, mix the yogurt with the mustard, pickles, dill and lemon juice. Season with salt and pepper. 

  5. Spread the yogurt sauce in an even layer on a plate or small platter. Pile the crispy potatoes on top and sprinkle with flaky sea salt. Garnish with fresh dill, parsley and lemon wedges and serve right away.

    NOTE Yukon gold potatoes have a pretty yellow color, thin skin and a buttery taste. They have more moisture than a russet, but are not as waxy as a red potato. They’re worth seeking out for this recipe because their interior gets creamy while the outside gets nice and crispy. The baby variety is the perfect size for this recipe, but you can also quarter larger Yukon golds in a pinch.