Description
A delightful blend of crispy potatoes and a tangy dressing, perfect for any gathering.
Ingredients
- 1.5 pounds Yukon Gold potatoes
- 3 tablespoons olive oil
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon vinegar
- Salt and pepper to taste
- Fresh herbs (basil, dill, chives, or parsley) for garnish
Instructions
- Boil the potatoes until tender, then drain and let cool briefly.
- Gently smash each potato with the heel of your hand or a fork.
- Preheat your baking sheet and roast the smashed potatoes at 425°F (220°C) until they turn golden brown.
- In a bowl, mix Greek yogurt, Dijon mustard, and vinegar for the dressing.
- Toss the crispy potatoes with the dressing and any fresh herbs you prefer.
- Serve warm or chilled, garnished with fresh herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For reheating, place potatoes in a preheated oven at 350°F (175°C) for about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling, smashing, and roasting
- Cuisine: American