Go Back
–+ servings
Crispy Smashed Potatoes with Lemony Chive Sauce - Olivia Adriance
Print Recipe
5 from 1 vote

CRISPY SMASHED POTATOES WITH LEMONY CHIVE SAUCE

Better than a roast potato, these smashed potatoes will make a recurring appearance on your dinner table. Served with a bright and zesty lemon chive yogurt sauce, you really can’t beat it!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Side Dish, Sides
Cuisine: American
Keyword: Crispy potatoes, Lemon chive, Potatoes, Smashed potatoes
Servings: 4
Author: Olivia Adriance

Ingredients

Roasted Potatoes:

  • 1 ½ pounds small gold potatoes (about the size of a golf ball)
  • 3-4 cloves garlic, smashed
  • 1 lemon, halved
  • Salt and pepper
  • Olive oil, for drizzling

Lemony Chive Yogurt Sauce:

  • 1 cup unsweetened plain plant-based yogurt (or Greek yogurt if not dairy-free)
  • 1 large lemon, zested and juiced
  • ½ cup fresh chives, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Instructions

  • Place potatoes in a large saucepan and cover with about 1 inch of water.
  • Squeeze the juice of the lemon into the water and place the lemon halves in the pot as well.
  • Add smashed garlic cloves to the pot along with about 2 teaspoons of salt.
  • Bring to a boil and cook for 20 minutes.
  • While the potatoes are boiling, preheat the oven to 425°F.
  • Drain the potatoes. Set the pot of potatoes back on the stove with the lid off. This will allow the potatoes to “dry” out a bit.
  • Line a large sheet pan with parchment paper and drizzle with olive oil.
  • Add the potatoes to the sheet pan and move them around to coat them evenly in the olive oil.
  • Take the bottom of a glass or measuring cup, "smash” the potatoes to about 1/2 inch thick, and season generously with salt and pepper.
  • Bake the potatoes for 40 minutes or until the desired crispiness is achieved.
  • While the potatoes are baking, make the lemony chive yogurt sauce: Whisk together the yogurt, lemon juice, lemon zest, fresh chives, olive oil, maple syrup, garlic powder, salt, and pepper until well combined. Taste and season with more salt and pepper.
  • Serve the roasted smashed potatoes with your lemony chive yogurt sauce and ENJOY!

Notes

You can make the sauce ahead of time and store it in the fridge until ready to use. The potatoes are best served hot, so bring them to the table last and watch your guests ooh and ahh over them! 
This sauce has many use cases. Try it as a topping for chicken, fish, grains, or roasted veggies!

Nutrition

Calories: 235kcal | Carbohydrates: 42g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 186mg | Potassium: 926mg | Fiber: 5g | Sugar: 9g | Vitamin A: 294IU | Vitamin C: 66mg | Calcium: 123mg | Iron: 2mg