Crispy smashed potatoes with yogurt dip
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Servings: 4 people
Calories: 346kcal
Crispy smashed potatoes with yogurt dip is an American classic, and in fact, the success lies in the quality of the potatoes or the additions.
Print Recipe
- 1 kg baby potatoes
- Olive oil
- Salt and paper for taste
- a sprig of rosemary (optional for flavoring)
Yogurt dip
- 1 tsp chili flakes
- 2 cloves garlic
- 200 ml Greek yogurt
- 4 tbsp Olive oil
- Salt and pepper for taste
Do not peel the potatoes. Just wash them thoroughly. Cook until tender in salted water.
Prepare a baking tray for potatoes - line it with paper and grease the paper with olive oil.
Drain the boiled potatoes, gently crush the bottom of the jar or glass, and place them on the previously prepared baking sheet.
Bake in the oven at 200 C for about 20-25 minutes.
While the potatoes are baking, prepare a spicy dip based on Greek yogurt.
Yogurt dip instructions:
Salt and pepper the yogurt to taste.
Chop the garlic clove and fry it with chili flakes in heated olive oil for about 1-2 minutes.
Pour the olive with the previously prepared yogurt.
Bon Appetite
Calories: 346kcal | Carbohydrates: 46g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 39mg | Potassium: 1128mg | Fiber: 6g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 50mg | Calcium: 81mg | Iron: 2mg