Tuesday, May 23, 2017

Crispy Smashed Potatoes w/ Herbed Yogurt


I love having fresh herbs in my garden pots. I use them everyday in something, even just simple scrambled eggs.

I think that's what makes my food taste so good (tooting my own horn).....fresh basil, parsley, chives, rosemary, oregano, sage.....I grow them all and love using them for the short summer season.

You have seen this recipe for smashed potatoes before, but here, you top them with this fabulous herb yogurt dressing, and now you have a fancy hors d'oeuvres. I just served them along side grilled salmon and asparagus for us. ;)


The recipe is from Andrea Bemis' new cookbook Dishing Up the Dirt. She and her husband are young farmers from the PNW, and her blog by the same name is wonderful. Mostly vegetarian recipes using the bounty that they grow on their working farm.


Crispy Smashed Potatoes w/ Herbed Yogurt Sauce: (adapted from Dishing Up the Dirt)

2 pounds small Yukon gold or new potatoes
1 cup plain full-fat yogurt (I use Fage 2% Greek yogurt)
2 tablespoons minced dill
2 tablespoons minced parsley
2 tablespoons chives, snipped
1 large clove of garlic minced
1 teaspoon fresh lemon juice
zest of a lemon
1 teaspoon honey
2 tablespoons extra virgin olive oil for the potatoes
sea salt & freshly ground black pepper

Boil the potatoes in salted water, about 20 minutes until soft.

While the potatoes are cooking, mix up the yogurt dressing with the herbs, lemon and honey, saving some of the fresh herbs for the tops at the end.

When the potatoes are fork tender, drain and let cook a few minutes.

Lay the potatoes on a baking sheet or cast iron skillet. With the palm of your hand, a fork or a masher, lightly smash the potatoes, without pressing down too hard. You will get the hang of it.


Drizzle the smashed potatoes with olive oil and season w/ sea salt.

I put mine under the broiler for 8 minutes, but you can also roast them for extra crispiness at 450F for 20 minutes.

Dot each potato crisp w/ the herbed yogurt and garnish with more fresh herbs.


You can serve these warm or at room temperature.

Delicious! Enjoy.

2 comments:

Bebe said...

I’ve had little roasted potato skins with sour cream and caviar. (V. big fancy hors d’oeuvre with champagne in the ‘80s!). These sound quite wonderful, more healthy and cheaper! :-)

Velva said...

Discovered roasted smashed potatoes in Portland. Smashing them with fresh grown herbs, the bomb!
Thanks for sharing.

Velva