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Crispy Smashed Potatoes with Herbed Yogurt and Sumac

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Crispy, golden smashed potatoes topped with a zesty herbed yogurt sauce, lemon zest, sumac, and currants—this dish brings a beautiful contrast of crunch, creaminess, and tang, perfect for entertaining or a flavorful side.

Ingredients

Scale
  • 1.5 lbs baby potatoes
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup Greek yogurt
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 garlic clove, minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • Salt and pepper to taste (for yogurt)
  • 2 tablespoons dried currants or barberries
  • 1 teaspoon ground sumac
  • Fresh parsley leaves, for garnish
  • Extra lemon zest, for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Boil the baby potatoes in salted water until fork tender, about 15 minutes. Drain and let cool slightly.
  3. Place the potatoes on the baking sheet and gently smash each one with the bottom of a glass.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Roast for 30–35 minutes, flipping once, until golden brown and crispy.
  6. While the potatoes roast, mix all herbed yogurt ingredients in a bowl and chill until ready to use.
  7. To serve, arrange potatoes on a platter and spoon herbed yogurt over them.
  8. Sprinkle with sumac, dried currants, lemon zest, and fresh parsley.

Notes

  • Use a fork instead of a glass to smash potatoes for a more rustic look.
  • Chill the yogurt sauce in advance to enhance the flavors.
  • Substitute dried cranberries if currants or barberries are unavailable.

Nutrition

Keywords: smashed potatoes, herbed yogurt sauce, sumac potatoes, Middle Eastern side, crispy potatoes with yogurt

Find it online: https://epicrecipebox.com/crispy-smashed-potatoes-with-herbed-yogurt-and-sumac/