Crispy Greek Smashed Potatoes
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Cook time: 
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Serves: 8 potatoes
 
Ingredients
  • 8 medium (round) yukon gold potatoes
  • 4 Tbsp. olive oil
  • 1 tsp. dried rosemary
  • 1 tsp. dried oregano
  • ¾ tsp. kosher salt, divided
  • 1 tsp. garlic powder
  • ¼ cup plain Greek yogurt
  • 2 Tbsp. lemon juice
  • 1 garlic clove, grated
  • ⅛ tsp black pepper '
  • ⅛ cup chopped kalamata olives
  • ¼ cup diced tomato
  • 1 Tbsp. chopped parsley
Instructions
  1. Preheat oven to 450 degrees F.
  2. Place potatoes in a rimmed baking sheet, add ¼-inch of water to the pan. Cover tightly with foil and bake in the oven for 30 minutes. Remove foil and drain water and potatoes. Dry baking sheet. Let potatoes cool slightly. Move the racks in the oven to the uppermost part of the oven and also the lowest part of the oven.
  3. Mix rosemary, oregano, ½ tsp. salt, and garlic powder together in a small dish.
  4. Toss potatoes in 1 tablespoon of olive oil along with half of the spice mixture. Grease the same baking sheet with non-stick cooking spray. Add potatoes to the pan and evenly spread them out. Use a potato masher to gently flatten the potatoes to about ¼-inch thickness. Sprinkle remaining spice mixture evenly over the tops of the potatoes. Evenly drizzle the remaining olive oil over the tops of the potatoes.
  5. Place the potatoes back in the oven on the top rack of the oven. Roast for 20 minutes. Transfer to the bottom rack of the oven and roast another 20 minutes or until the potatoes are golden brown and very crispy.
  6. While the potatoes cook, whisk Greek yogurt, lemon juice, grated garlic and pepper with remaining salt. Season to taste with salt and pepper.
  7. Top potatoes with a dollop of greek yogurt, chopped olives, tomatoes and parsley. Serve immediately.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/crispy-greek-smashed-potatoes/