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.
Preheat oven to 450°F. Line a baking sheet with foil and set aside.
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.
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.
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.
Spread a large platter with yogurt dill sauce. Place crispy smashed potatoes on top. Garnish with fresh dill and serve hot.
Enter your zip code to find Challenge products near you.
Subscribe and get recipes, techniques, and special offers delivered monthly to your inbox.