- 6 small Yukon gold potatoes
- vegetable oil
- 1 tablespoon butter
- 3 sprigs thyme
- 1 clove garlic
- grated Parmesan
- chopped chives
- 1/2 cup Greek yogurt
- 1 tablespoon minced dill
- 1 teaspoon lemon zest
- 1/2 lemon, juiced
- salt, to taste
This dish embodies elevated simplicity. There's nothing better that crispy, golden, cheesy smashed potatoes — especially paired with a cool, herby yogurt sauce.
Technique tips: To get a nice golden sear on the potatoes, avoid overcrowding the pan. Cook in two batches if you don't have a large pan. Season blanching liquid with salt.
Swap option: Greek for regular or coconut yogurt.
For the potatoes:1.
Bring a pot of water to a boil. Set up a bowl filled with ice water.2.
Blanch potatoes in the boiling water for 5 minutes or when a cake tester goes through without any resistance, immediately transfer to the ice water, then remove to a cutting board.3.
Use a fork to gently smash them (you still want the potatoes to be intact). Pat them dry.4.
Preheat skillet over medium high heat and drizzle enough oil to coat the pan.5.
Place potatoes in skillet then season with salt and let them cook on each side for 4 minutes or until golden brown.6.
Add butter and baste with thyme and smashed garlic for 1 minute.7.
Sprinkle with grated Parmesan cheese and chopped chives as a garnish.
For the yogurt sauce:
Whisk yogurt with chopped dill, lemon zest and juice. Season with salt to taste.