If you adore potatoes that deliver crispy edges and wonderfully creamy centers, then this Garlic and Lemon Smashed Potatoes Recipe will quickly become one of your all-time favorites. The vibrant splash of fresh lemon juice combined with the savory punch of garlic creates a flavor combo that elevates humble little potatoes into a show-stopping side dish. Plus, the addition of Greek yogurt adds a cool, tangy creaminess that perfectly balances the smoky paprika and olive oil glaze. Whether you’re making a comforting weeknight dinner or impressing guests, this recipe strikes the perfect balance between simple to prepare and utterly delicious.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you—each element plays a key role in building the irresistible flavor, texture, and color of these smashed potatoes. Fresh herbs and spices add brightness, creaminess anchors the dish, and olive oil delivers that crispy turn in the oven.
- Little potatoes (1.5 pounds): Small sizes are ideal for quick boiling and smashing, creating delightful crispy edges.
- Juice of 1/2 lemon: Adds a fresh, zesty brightness to balance the richness.
- Salt & pepper (to taste): Essential seasoning that brings all the flavors to life.
- Garlic powder (to taste): Infuses a subtle, savory depth to the potatoes before baking.
- Smoked paprika (to taste): Adds a gentle smokiness and beautiful color contrast.
- Olive oil (to taste): Helps achieve a golden, crispy crust and adds richness.
- Greek yogurt (1 cup): Provides a silky, tangy finish that complements the spices.
- 2-3 cloves minced garlic: Fresh garlic for that punchy aromatic boost in the yogurt sauce.
- Chopped parsley (1 tablespoon): Lends a fresh herbal note and pops of green color.
- Chives (to taste): Delicate oniony flavor that finishes off the dish beautifully.
How to Make Garlic and Lemon Smashed Potatoes Recipe
Step 1: Prep the Oven and Potatoes
Begin by preheating your oven to 425 degrees Fahrenheit and positioning your rack in the middle. This high heat is key to getting those perfectly crisped edges that make smashed potatoes so addictive. While the oven warms up, bring a pot of salted water to a boil and cook your little potatoes for around 15 minutes until they’re tender but still firm enough to hold their shape.
Step 2: Smash and Season
Drain the potatoes and place them spaced apart on a baking sheet. Using the back of a fork or a potato masher, gently press down on each potato until it splits open or flattens slightly—this exposes more surface area to crisp in the oven. Next, squeeze the fresh lemon juice evenly over each one, then gently sprinkle salt, pepper, garlic powder, and smoked paprika to taste. Drizzle with a generous amount of olive oil, which will help those edges toast up beautifully during baking.
Step 3: Bake to Crispy Perfection
Place the baking sheet in the oven and roast the potatoes for 20 to 25 minutes. Keep an eye on them—the smell of roasting garlic, paprika, and lemon will start to fill your kitchen. The potatoes are done when they’re golden and crispy on the outside, yet tender inside.
Step 4: Prepare the Garlicky Yogurt Topping
While the potatoes finish baking, combine minced garlic with Greek yogurt in a small bowl. This luscious, creamy sauce with bursts of fresh garlic flavor perfectly complements the warm, crispy potatoes. Chop the parsley and snip the chives finely; these fresh herbs add vibrant color and a mild oniony brightness that lifts the whole dish.
Step 5: Assemble and Serve
Remove the potatoes from the oven and immediately dollop each with a spoonful of your garlicky Greek yogurt. Sprinkle on the parsley and chives, then add an optional extra drizzle of olive oil for shine and richness. Serve these irresistible Garlic and Lemon Smashed Potatoes Recipe creations piping hot for the best experience.
How to Serve Garlic and Lemon Smashed Potatoes Recipe
Garnishes
For garnishes, fresh herbs like parsley and chives provide a lovely color contrast and fresh flavor burst. You can also add a sprinkle of flaky sea salt or a little extra smoked paprika for a smoky, slightly spicy kick. A few lemon zest shavings over the top add an extra citrusy pop, brightening each bite beautifully.
Side Dishes
These potatoes are a fantastic side to grilled meats, roasted chicken, or fish, pairing effortlessly thanks to their zesty, garlicky profile. They also shine alongside a crisp green salad or sautéed greens, making the meal feel both hearty and fresh.
Creative Ways to Present
For a fun twist, serve the Garlic and Lemon Smashed Potatoes Recipe tapas-style, with small plates topped with different herb blends or flavored yogurts like dill or smoked paprika-infused. They also make incredible bites for a cozy party platter alongside dips and charcuterie.
Make Ahead and Storage
Storing Leftovers
Leftover smashed potatoes keep well stored in an airtight container in the refrigerator for up to 3 days. Make sure they have cooled completely before covering to retain their texture and flavor.
Freezing
While freezing is possible, it’s best to freeze the potatoes before adding the yogurt topping to avoid texture changes. Arrange the smashed potatoes on a tray and freeze until firm, then transfer to a freezer-safe container for up to 2 months.
Reheating
To reheat, place the frozen or refrigerated potatoes on a baking sheet and warm them in a 375-degree oven until heated through and crisp on the edges, about 10-15 minutes. Add fresh yogurt and herbs when ready to serve for maximum freshness.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is preferred because it’s thicker and creamier, which holds up well as a topping. However, if you only have regular yogurt, you can strain it through a cheesecloth for a few hours to thicken it, or use it as is for a lighter version.
What type of potatoes work best for this recipe?
Little or baby potatoes such as new potatoes, fingerlings, or baby Yukon golds work best because they cook quickly and have smooth skins perfect for smashing. Larger potatoes can also be used but may require longer cooking time and careful smashing.
Can I prepare this recipe vegan?
Absolutely! Substitute the Greek yogurt for a dairy-free alternative like coconut or cashew yogurt, and ensure your seasonings are vegan-friendly. The flavor will still be fantastic, retaining that bright garlic and lemon kick.
What’s the best way to get crispy edges?
Drizzling olive oil generously over the potatoes before baking and baking at a high temperature really helps crisp up the edges. Also, smashing the potatoes gently but thoroughly exposes more surface area to crisp.
Can I add other spices or flavors?
Definitely! This Garlic and Lemon Smashed Potatoes Recipe is versatile. Try adding herbs like rosemary or thyme before baking, or sprinkle grated Parmesan cheese on top during the last few minutes in the oven for an extra layer of flavor.
Final Thoughts
If you’re searching for a side dish that’s bursting with flavor, texture, and freshness, you’ve got to try this Garlic and Lemon Smashed Potatoes Recipe. It’s wonderfully simple while packing a punch with every bite, making ordinary potatoes extraordinary. Once you make it, I have no doubt it will become a staple in your kitchen too—comfort food with a bright, modern twist that’s perfect for any occasion.
Print
Garlic and Lemon Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Garlic and Lemon Smashed Potatoes offer a delightful combination of crispy edges, tender insides, and zesty garlic-lemon flavor. Boiled until soft, smashed flat, seasoned with smoked paprika and garlic powder, then oven-baked to crispy perfection. Finished with a creamy garlic Greek yogurt topping and fresh herbs, this dish is a flavorful and satisfying side perfect for any occasion.
Ingredients
Potatoes and Seasoning
- 1.5 pounds little potatoes
- Juice of 1/2 lemon
- Salt & pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- Olive oil, to taste
Garlic Yogurt Topping
- 1 cup Greek yogurt
- 2–3 cloves garlic, minced
- 1 tablespoon parsley, chopped
- Chives, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and position the oven rack in the middle to ensure even baking.
- Boil and Smash Potatoes: Boil the little potatoes in salted water for about 15 minutes until tender. Drain and arrange them on a baking sheet. Using a fork or potato masher, gently smash each potato to flatten it slightly without breaking it apart.
- Season and Bake: Drizzle lemon juice over the smashed potatoes, then sprinkle with salt, pepper, garlic powder, and smoked paprika. Drizzle olive oil over each potato. Bake in the preheated oven for 20-25 minutes until crispy and golden on the edges.
- Prepare Garlic Yogurt: While the potatoes bake, mix the minced garlic into the Greek yogurt until well combined. Chop the parsley and snip the chives finely.
- Serve: Remove the potatoes from the oven. Top each with a dollop of the garlic yogurt mixture, sprinkle with chopped parsley and chives, and add an extra drizzle of olive oil. Serve immediately while hot and crispy.
Notes
- Use small, waxy potatoes like baby red or Yukon gold for best texture.
- Adjust garlic powder and smoked paprika quantities to taste, for more or less intensity.
- For a spicier twist, add a pinch of cayenne pepper to the seasoning.
- These potatoes are best served fresh but can be reheated in an oven or air fryer to retain crispiness.
- Substitute Greek yogurt with sour cream or crème fraîche if preferred.
