Crispy Smashed Potatoes
crispy, fresh & flavorful, this is a perfect dish for late summer or early fall!
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perfect as an appetizer or as a side dish, these potatoes will be gone in no time!
Potatoes, potatoes, potatoes! Who doesn’t love them?! and if not a fan … but why not though??? To me this is a perfect late-summer or early fall dish - crispy potatoes over a refreshing yogurt dip (tzatziki) topped with a generous amount of fresh herbs and you have yourself a winner of a dish!
I was curious about the origin of the yogurt dip, known as tzatziki, and did some research. Apparently, the word Tzatziki derives from the Persian zhazh, which means herb mixture. Recipes similar to tzatziki are very popular in Middle Eastern countries, Greece, and Southern Balkans. Depending on the country, it is either a thicker dip (like in Greece) or has a soup-like consistency (like in Bulgaria), but the main ingredients are basically the same - grated cucumbers, garlic, dill, yogurt, olive oil. It is light and refreshing, and it is perfect for the summer months.
Potatoes are packed with vitamins and minerals, though the variety and preparation method can affect the nutritional content. They are a good source of antioxidants, which may reduce the risk of chronic diseases like heart disease, diabetes and certain cancers. Potatoes contain resistant starch, which may help reduce insulin resistance. In turn, this can help improve blood sugar control. Resistant starch in potatoes is a source of nutrition for beneficial gut bacteria. All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone.
This recipe is relatively easy to prepare, but looks and tastes amazing enough to impress your biggest foodie friend! I love the freshness of the tzatztiki and fresh herbs, combined with the crunchiness of the potatoes, making this one of my most favorite late-summer recipes.
needed ingredients
preparation details
Start by boiling the potatoes for 20 min. in salty water. Try to have the potatoes be about the same size (about the size of an egg) that way they all cook evenly. While the potatoes are boiling, prepare the yogurt dip (or tzatziki) by placing all of the ingredients in a bowl and mixing well. Taste, adjust to suit your preference - more lemon, salt, etc., cover the bowl and place in the fridge.
Something to note - I used these massive capers because that is all I had, but would normally use regular capers.
Once the potatoes have been cooked, drain really well and let cool slightly. In the meantime, prepare a baking sheet with parchment paper. Easiest way to smash the potatoes is by using a scraper and pressing down with your hand, but if you do not have one (but seriously, you should have one, it is a total game-changer in the kitchen!) use the bottom of a glass or a potato masher. The thinner you smash them the crispier the potatoes will become when baked.
One thing to note - if you want to have crispier potatoes, place them a little further apart. My potatoes were a little crowded here and I should have probably used two baking sheets, but they turned out crispy enough for my liking, so I leave that decision up to you.
Adding nutritional yeast gives the potatoes a bit of a richer, cheesier taste, which I just love, love, love! I also try to use a minimal amount of olive oil, but the more you add the crispier your potatoes will be.
While the potatoes are baking, prepare the fresh herbs by chopping them and placing in a bowl. For pure visual presentation, I slice the celery and scallions finely on the diagonal, then chop the dill finely up until I reach the top, which I then chop roughly so you are able to see a whole dill sprig.
While the baked potatoes are cooling off, spread out the yogurt dip (tzatziki) on the bottom of a flat serving plate, then layer the potatoes on top and sprinkle with the fresh herb mixture. For added points, sprinkle a little bit of black cumin seed on top - it is visually pleasing, but also super healthy! Why you should consume black cumin seeds daily …
These Crispy Smashed Potatoes are the perfect late summer or early fall dish where you want something fresh, but yet comforting and somewhat warming. This dish is just the right thing and every time I make them, they are gone in no time and are a definite crowd-pleaser - perfect as a starter, to bring to a dinner party or even as a bbq/ picnic dish!
recipe
Crispy Smashed Potatoes
The perfect late summer or early fall dish - crispy potatoes, cool yogurt dip (tzatziki) & fresh herbs! Perfect as a starter, to bring to a dinner party or as a side dish. Believe me, these smashed potatoes are so delicious, they will be gone in no time!
[vegetarian & vegan friendly]
Author: The Kitchen Plot
Prep Time: 10 min.
Cook Time: 40 min.
Overall Time: 50 min.
Serves: 6-8 people
Perfect for: appetizer, side dish
Keeps for: in fridge - 1-2 days
Ingredients:
For roasted potatoes:
1 kg young potatoes, scrubbed and washed
1 Tbsp + 1 tsp sea salt (divided)
2 Tbsp olive oil
1/2 lemon, juice
1 Tbsp universal spice blend
1 Tbsp nutritional yeast
1/2 tsp black pepper
For yogurt dip (tzatziki):
1 greek-style yogurt (I used soy yogurt)
1-2 Persian cucumber, grated (or use 1/2 English cucumber, deseeded)
2 Tbsp capers, chopped
1/2 bunch dill, finely chopped
1 garlic clove, grated
1/2 lemon, zest & juice
1/4 - 1/2 tsp sea salt
1/2 tsp black pepper
For fresh herb garnish:
1 celery stick, sliced finely on the diagonal
2 scallions, sliced on the diagonal
1/2 bunch dill, chopped
zest of 1/2 lemon
1 tsp black cumin seeds
1/2 tsp hot paper flakes (omit if you do not like spicy)
Method:
Place the potatoes in a medium-large pot, add 1 Tbsp of sea salt, cover with water by 2" and bring to a boil over high heat. After it comes to a boil, turn down the heat and let simmer for 15-20 min.
While the potatoes are cooking, prepare the yogurt dip (tzatziki) by placing all of the ingredients into a bowl and mixing well. Adjust the taste, if needed, then place in the fridge.
Pre-heat oven to 375F convection/ 190C fan and line a baking sheet with parchment paper.
Once the potatoes are done cooking (check by inserting a fork into one of the potatoes - if it is inserted easily, they are done; you do not want you potatoes to overcook either), drain them really well, leave them in the hot pot and set aside to dry off some more and cool down a bit. After that, smash them by placing each potato in the lined baking sheet and using a scraper (or a potato masher) pressing down on them. You want all of your potatoes smashed to about the same thickness.
* The thinner you smash them, the crispier the potatoes will be.
* If you want even crispier potatoes, leave more space between them on the baking sheet (use 2 baking sheets).
Once all of the potatoes have been smashed, sprinkle the remaining teaspoon of sea salt, olive oil, lemon juice, universal spice, nutritional yeast, black pepper and place in the pre-heated oven. Roast for 15 min., rotate the tray and roast for another 15 min. If you like your potatoes on the darker side, roast for additional 7-10 min., but keep an eye on them not to burn.
While the potatoes are roasting in the oven, prepare the fresh herb garnish by placing the chopped celery stick, scallion, dill in a bowl and mixing well.
While the potatoes are cooling, start prepping for the serving. In a large, flat serving dish smear the yogurt dip on the bottom, then stack the potatoes on top, sprinkle all of the fresh herbs and finish with some lemon zest, black cumin seeds and red pepper flakes.
* Note: The yogurt dip can be prepared a day in advance and refrigerated. It is also a great dip to serve on its own with crackers and hummus or with grilled veggies.
The potatoes are great to enjoy when freshly baked, but can also be refrigerated. Keep in mind that, if already layered with the yogurt, the potatoes will get somewhat soggy in the fridge.
Bon Appétit!
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