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.

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