I’m a really big fan of simple ingredients that are perfectly paired together. I also really love potatoes. While those two things may seem completely unrelated, I’m here to tell you otherwise with these super tasty smashed potatoes! Don’t they look kind of fancy? Well they’re not! You just need to be able to boil water and operate your oven at a very minimal level and these beauties can be making your palate happy with just the teensiest amount of effort. They’re topped with fresh lemon juice, Greek yogurt, lemon zest and chives for a flavor combination that is light and refreshing and seriously delicious. I love these as a party appetizer! You can line them up on a tray so friends can just grab them and bite right in! Or they’d also make a great side to a weeknight or weekend dinner. I like boiling up a bunch of potatoes and then just smashing and baking off a few at a time during the week for breakfast or dinner. So good! And that, friends, is my ode to smashed potatoes. Try these! You’ll love them.
- 2 pounds small potatoes
- Juice + zest of 1 lemon
- Olive oil
- Sea salt + pepper
- 2 tablespoons chives, chopped
- 1 cup plain Greek yogurt
- Preheat oven to 375°
- Rinse potatoes before boiling for 12 - 15 or until fork tender
- Drain potatoes and gently pat mostly dry before transferring to a baking sheet
- Use a fork or the bottom of a glass or jar to smash each potato
- Drizzle each potato with olive oil and season with sea salt (I prefer coarse ground) and cracked black pepper
- Baked for 30 - 35 minutes or until nicely golden and crispy around the edges
- Allow potatoes to cool just slightly before topping with a squeeze of lemon juice followed by a dollop of Greek yogurt
- Sprinkle chives and lemon zest over top
- Season with a little extra salt if desired before serving
[Art direction + recipe by Cyd Converse | Photos by Alice G. Patterson.]
Gracious Store
Saturday 7th of April 2018
Woo! Lemon in mashed potatoes! I will like I try this recipe