Preheat oven to 400 degrees. Combine yogurt, lemon juice, and garlic. Chill until serving.
Recipe
Author
Hy-Vee Balance Magazine
Save Options
Description
These crispy twice-baked smashed potatoes are topped with a Greek yogurt garlic and lemon sauce.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Spoon
Directions
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.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 12g
- Protein: 3g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 15%
0%
Iron 2%
0%
Calcium 2%