Crispy Smashed Potatoes and Garlic Yogurt Dip for $2.07 a Serving
Crispy smashed potatoes made with Canadian creamer potatoes, roasted until the edges shatter and served with garlic lemon yogurt dip, for $2.07 per serving.
Ingredients
| creamer or mini potatoes (two 680 g bags) | 1.36 kg |
| plain 2% Greek yogurt | 250 ml (250 g) |
| lemon, zested and juiced | 1 |
| olive oil | 45 ml |
| garlic, finely grated | 2 cloves |
| green onions, thinly sliced | Half a bunch |
| salt and black pepper | To taste |
Steps
- 1Boil the potatoes. Put them whole and unpeeled in a large pot of well-salted cold water, bring to a boil, and cook for 15 to 20 minutes, until a fork slides in with no resistance.
- 2Make the dip. While they boil, stir the yogurt with the garlic, the lemon zest, a big squeeze of lemon juice, and a pinch of salt, then set it aside so the garlic can mellow.
- 3Heat the oven and steam dry. Set the oven to 230°C, drain the potatoes, and let them steam dry for 5 minutes, because dry potatoes crisp and wet ones steam.
- 4Smash them. Drizzle a sheet pan with about 15 ml of the oil, space the potatoes out, and press each one flat with the bottom of a glass or a masher until it is about 1 cm thick.
- 5Oil and season. Drizzle the remaining oil over the top and season generously with salt and pepper.
- 6Roast until crackly. Roast 20 to 25 minutes without flipping, until the edges are deep golden, then scatter the green onions over and serve hot with the dip.
Roasted with their skins on, the potatoes give roughly twice the potassium of a medium banana per serving, plus fibre and vitamin C. The Greek yogurt dip replaces sour cream and adds a little protein.
Canadian-grown creamer potatoes get boiled, flattened, and roasted until the edges shatter, then served with a cool garlic and lemon yogurt dip that replaces sour cream without anyone complaining. This is the side dish that steals the plate.
These crispy smashed potatoes feed six for about $12 in total, or $2.07 a serving at Food Basics prices, and the potatoes and yogurt are both products of Canada. The method is one simple idea done well: boil first for fluffy insides, smash for more edges, and roast hot so every ragged edge turns into a chip.
How do you get the crispy edges right?
The two mistakes that sink this recipe are skipping the steam dry and crowding the pan, and both leave you with soggy potatoes, so use two pans if you need to. Do not be gentle at the smashing stage either, because the broken, craggy bits are exactly what gives you crispy edges.
Why does the garlic yogurt dip work so well?
The garlic yogurt dip does its work while the potatoes roast, as the raw garlic softens into the yogurt and the lemon brightens the whole thing up. Most people at the table will never notice it is not sour cream, and the Greek yogurt adds a little protein instead of only richness.
Make it first so the flavours have time to settle, and taste it again just before serving. A little more lemon or salt is usually all it needs.
Why are potatoes such a good source of potassium?
Potatoes have spent years taking the blame for what the deep fryer did to them. Roasted with their skins on, they are one of the richest sources of potassium in the produce aisle, with roughly twice as much per serving here as a medium banana, plus fibre and vitamin C. Canada's food guide counts them among the vegetables on your plate.
These use 45 ml of olive oil instead of a vat of it, which keeps the crispy smashed potatoes firmly in everyday territory. Potassium also helps balance the effects of sodium on blood pressure, which is one more reason to season with lemon and pepper before reaching for extra salt.
Which mains go with this side dish?
This side dish holds its crunch on the table longer than fries and goes with almost anything. Try it beside our sheet pan chicken thighs, with a bowl of healthy turkey chilli, or next to make-ahead egg muffins for a weekend brunch.
The few that survive keep in the fridge for 3 to 4 days, the window Health Canada gives for cooked leftovers, and they reheat surprisingly well in a hot oven or air fryer. The microwave, as always, is where crispy things go to die. If you love potatoes in a heartier role, our lentil cottage pie puts them on top of a two-dollar dinner.
Frequently asked questions
Can you make crispy smashed potatoes ahead of time?
You can boil and smash the potatoes up to a day ahead, then cover and refrigerate them on the sheet pan. When you are ready, drizzle with oil and roast at 230°C, adding a few extra minutes since they start cold. The crispy smashed potatoes come out just as crunchy as when made fresh.
Can you make them in an air fryer?
Smashed potatoes work well in an air fryer at about 200°C for 15 to 20 minutes, in a single layer, brushed lightly with oil. Work in batches so they are not crowded, since crowding traps steam and softens the edges. The garlic yogurt dip stays exactly the same.
What potatoes are best for smashing?
Small creamer or mini potatoes are ideal because their thin skins crisp up and their size makes them easy to flatten. Yellow varieties give a buttery inside, while red ones hold their shape a little more. Larger potatoes work if you cut them into chunks before boiling.
Your next step
If you are trying to make sides like this fit a heart-healthy or blood-pressure-friendly way of eating, a registered dietitian can show you how potatoes and other staples fit without the guesswork. The Medimap Health Hub has more budget-friendly recipes, and you can find a dietitian near you.
Disclaimer: This article is for general information only and is not medical advice. It does not replace a conversation with a doctor or other qualified health professional who knows your history. If you think you are having a medical emergency, call 911 or go to the nearest emergency department.