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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 1x
  • Category: Sides


Easy crispy smashed potatoes with a simple and creamy lemon garlic yogurt dip!


  • 1.5 lbs baby gold potatoes
  • 2 tbsp olive oil
  • 1 tbsp butter, melted
  • Salt and pepper, to taste
  • Cayenne pepper, to taste (optional)
  • Optional for garnish: fresh chives or parsley, finely chopped; flakey sea salt

For the Yogurt Dip

  • 1/2 cup plain unsweetened Greek yogurt
  • 1 clove of garlic, minced
  • Juice of 1 small lemon
  • Salt and pepper, to taste


  1. Bring a large pot of salted water to a boil. Carefully add the potatoes to the pot, and boil until cooked and fork tender (about 20-25 minutes).
  2. Drain potatoes, and allow to drain for 5 minutes to dry.
  3. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  4. Add the potatoes to the parchment paper, using the bottom of a jar or glass to smash the potatoes thin, while still leaving them in one piece. The thinner you smash them, the crispier they will be. If they stick to the bottom of the glass, just carefully peel them off.
  5. Drizzle the potatoes with the olive oil and melted butter, then season well with salt and pepper. If you want some spice, sprinkle with cayenne powder. Roast the potatoes for 40-50 minutes, or until crispy.
  6. While potatoes are roasting, mix all yogurt dip ingredients together. Taste and adjust seasoning or lemon if needed. Set in the fridge until ready to serve.
  7. Sprinkle roasted potatoes with chopped parsley or chives and flakey sea salt (optional), serve with yogurt dip and enjoy!