Garlic and Lemon Smashed Potatoes
These Garlic and Lemon Smashed Potatoes are crispy, creamy, and bursting with zesty flavor. A perfect side dish to elevate any meal!
Equipment
- Pot
- Baking Sheet
- Fork or potato masher
- Mixing Bowl
- Chopping Board
Ingredients
- 1.5 pounds little potatoes
- 0.5 lemon juice juice of 1/2 lemon
- salt to taste
- black pepper to taste
- garlic powder to taste
- smoked paprika to taste
- olive oil to taste
- 1 cup Greek yogurt
- 2-3 cloves garlic minced
- 1 tablespoon parsley chopped
- chives to taste
Instructions
- Wash the little potatoes thoroughly under cold water to remove any dirt. Place them in a large pot, cover with water, add a generous pinch of salt, bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
- Preheat your oven to 425°F (220°C) to achieve crispy smashed potatoes.
- Drain the cooked potatoes and let them cool for a few minutes. Place them spaced out on a baking sheet lined with parchment paper, then gently smash each potato with a fork or potato masher until flattened but not broken apart.
- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper to taste. Drizzle this mixture generously over the smashed potatoes. Squeeze the juice of half a lemon over the top.
- Roast the potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- While roasting, combine Greek yogurt, minced garlic, chopped parsley, chives, and a pinch of salt in a mixing bowl. Mix well to make the creamy yogurt sauce.
- Remove the roasted potatoes from the oven, let cool slightly, then serve warm topped or sided with the garlic yogurt sauce. Garnish with additional parsley and chives if desired.
Notes
- Boil potatoes until fork-tender to ensure easy smashing and creamy texture inside.
- Don’t overcrowd the baking sheet to allow potatoes to crisp properly.
- Store smashed potatoes and yogurt sauce separately for best freshness.