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
Scale
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.
