Preheat oven to 400 degrees. Combine yogurt, lemon juice, and garlic. Chill until serving.
These crispy twice-baked smashed potatoes are topped with a Greek yogurt garlic and lemon sauce.
Servings and Ingredients
|1 (5.3-oz.) container Hy-Vee plain Greek yogurt|
|1 ½ tsp. fresh lemon juice|
|1 clove(s) garlic, minced|
|1 ½ lbs. small Yukon gold potatoes|
|1 tbsp. Gustare Vita olive oil|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|Fresh chives, chopped, for garnish|
|Hy-Vee red pepper flakes, for garnish|
Things To Grab
- Small bowl
- Rimmed baking pan
Toss together potatoes, olive oil, salt, and black pepper. Spread potatoes on a rimmed baking pan. Roast for 30 minutes and remove from oven.
Slightly smash each potato with the back of a spoon. Return potatoes to the oven and roast 5 to 10 more minutes. Serve potatoes topped with yogurt mixture, chopped chives, and red pepper flakes, if desired.
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 12g
- Protein: 3g