Crispy smashed golden potatoes paired with a simple, flavorful lemon garlic yogurt dip. This easy side adds crunch and bright, tangy flavor to any meal.
I love a vibrant vegetable side that livens up weeknight dinners. These smashed potatoes deliver texture and comfort while remaining simple and wholesome. They’re gluten-free, grain-free, and nut-free—an ideal accompaniment to roasted chicken, salmon, or a tray of vegetables.
The lemon garlic yogurt dip is ultra-creamy and bright. It’s made in minutes and pairs perfectly with the potatoes, but it’s also great with raw veggies or as a sauce for grain bowls.
The dip requires just four pantry staples:
- Greek yogurt
- Lemon juice
- Garlic
- Salt and pepper
It’s quick to whisk together while the potatoes roast. The potatoes themselves are easy: boil until tender, smash with the bottom of a jar or glass, then roast until golden and crispy. Smaller baby potatoes crisp more quickly and deliver great texture.
Once roasted, these potatoes are irresistibly crunchy on the edges with tender centers. Finish with flaky sea salt and fresh chives or parsley for a pretty, flavorful touch.
This recipe is approachable, nourishing, and destined to become a family favorite. Serve with a simple protein and a green vegetable for a balanced meal.
Can I make these vegan?
Yes—swap the butter for vegan butter or an extra tablespoon of olive oil. The potatoes roast and crisp exactly the same way. The lemon garlic dip can be made with a plain unsweetened plant-based yogurt, though flavor and texture vary by brand. If using vegan yogurt, taste and adjust lemon, garlic, and salt to balance sweetness or any coconut notes.
Can I use any type of potato?
Baby gold potatoes are recommended because they crisp nicely and cook quickly, but baby red potatoes work well too. Larger potatoes will take longer to cook and may not crisp as evenly, so choose small, uniform pieces for best results.
If you enjoy this recipe, try other roasted potato variations or sauces to switch up flavor—creamy herb sauces, tahini dressings, or spicy aioli work beautifully.
If you make these, leave a note or rating so others know how they turned out. I hope you love these crispy smashed potatoes with lemon garlic yogurt dip as much as I do—enjoy!
Crispy Smashed Potatoes with Lemon Garlic Yogurt Dip
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–5 servings
- Category: Sides
Description
Easy crispy smashed potatoes served with a bright lemon garlic yogurt dip. A simple, comforting side that’s quick to make and full of flavor.
Ingredients
Scale
- 1.5 lbs baby gold potatoes
- 2 tbsp olive oil
- 1 tbsp butter, melted (or vegan butter)
- Salt and pepper, to taste
- Cayenne pepper, to taste (optional)
- Optional garnish: fresh chives or parsley, finely chopped; flaky sea salt
For the Yogurt Dip
- 1/2 cup plain unsweetened Greek yogurt (or plain plant-based yogurt)
- 1 clove garlic, minced
- Juice of 1 small lemon
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 20–25 minutes.
- Drain the potatoes and let them sit for 5 minutes to dry slightly.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place potatoes on the sheet. Using the bottom of a jar or glass, gently press each potato until it’s flattened but still in one piece—thinner smashes yield crispier edges.
- Drizzle potatoes with olive oil and melted butter, then season generously with salt and pepper. Add a pinch of cayenne if you like heat. Roast 40–50 minutes, or until golden and crispy.
- While the potatoes roast, combine yogurt, minced garlic, lemon juice, salt, and pepper. Taste and adjust seasoning. Chill until ready to serve.
- When potatoes are done, sprinkle with chopped chives or parsley and flaky sea salt if desired. Serve hot with the lemon garlic yogurt dip.