Smashed Mediterranean Potatoes







Yogurt Dill Sauce

  • 1 cup plain Greek yogurt
  • 1 garlic clove, minced
  • 1 Tablespoon lemon juice
  • 2 Tablespoons minced fresh dill, plus more for garnish
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Smashed Potatoes

  • 2 pounds small yellow potatoes
  • kosher salt
  • 1 teaspoon dried dill
  • ½ teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • ¼ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • freshly ground black pepper
  • 3 Tablespoons Challenge Unsalted Butter, melted


Yogurt Dill Sauce

  • 1

    Whisk yogurt, garlic, lemon juice, dill, salt and pepper together in a small bowl. Taste and add more salt or pepper if needed. Store in the fridge while you make the potatoes.

Smashed Potatoes

  • 2

    Preheat oven to 450°F. Line a baking sheet with foil and set aside.

  • 3

    Place potatoes in a large pot and cover with cold water. Season with salt and bring to a boil. Reduce to a gentle simmer and cook until potatoes are just fork tender but not falling apart, 10-15 minutes.

  • 4

    Meanwhile, combine melted butter, dried dill, oregano, marjoram, thyme, garlic powder, onion powder, cinnamon, nutmeg, ½ teaspoon kosher salt and black pepper in a large bowl. Drain potatoes and transfer to bowl with herb butter. Toss to coat.

  • 5

    Pour potatoes onto the prepared sheet pan and use the bottom of a mug to smash the potatoes until they’re ½-inch thick. Bake for 40-45 minutes, flipping halfway through, until golden and crispy.

  • 6

    Spread a large platter with yogurt dill sauce. Place crispy smashed potatoes on top. Garnish with fresh dill and serve hot.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.