Description
A delicious and fun dish that elevates regular potatoes with a comforting crunch and a creamy, flavorful herbed yogurt dip.
Ingredients
Scale
- 1 lb baby potatoes
- 2 tbsp olive oil
- 1/2 cup shredded Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp everything seasoning (optional)
- Fresh parsley, chopped (for garnish)
- 1/2 cup Greek yogurt
- 1 tsp lemon juice
- 1 tbsp fresh herbs (dill/parsley), finely chopped
- 1 tsp whole grain mustard
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in a pot of water until they are fork-tender, about 15 minutes.
- Place the boiled potatoes on a baking tray and gently smash each one with a fork.
- Brush the smashed potatoes with olive oil and sprinkle with garlic powder, salt, pepper, and shredded cheese.
- Roast in a preheated oven at 220°C (425°F) for 20-25 minutes until golden and crispy.
- While roasting, mix Greek yogurt, lemon juice, fresh herbs, whole grain mustard, salt, and pepper in a bowl for the dip.
- Serve the warm potatoes with the herbed yogurt dip.
Notes
Make sure the potatoes are boiled evenly for best results. Consider mixing different cheeses in the recipe for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: crispy potatoes, smashed potatoes, herbed yogurt dip, vegetarian recipes, easy side dish