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Gluten-Free Salty Smashed Potatoes with Sriracha Yogurt

Ditch the greasy deep fryer potatoes for these crunchy and salty bite sized snacks! And don't forget the yogurt sauce...

Gluten-Free Salty Smashed Potatoes with Sriracha Yogurt





Dietary Preference(s):

Gluten Free


  • 1 1/2 pounds new potatoes
  • 3 Tablespoons extra virgin olive oil, plus more for greasing
  • 2 Tablespoons chopped parsley, plus more for garnish
  • Grated Parmesan
  • Flaky sea salt
  • Fresh ground pepper
  • Sriracha Yogurt (makes extra)
  • 5 ounces greek-style yogurt
  • 1 Tablespoon sriracha
  • 1-2 Teaspoons maple syrup
  • 1 garlic clove, grated
  • Fine sea salt
  • Fresh ground pepper
  • Chopped parsley & dill, for garnish (optional

How to Make It

Preheat the oven to 450°F. Place the potatoes in a large pot of salted water and bring to a boil. Cook the potatoes until just tender.

Mix together the yogurt, sriracha, maple syrup, garlic, and salt and pepper to taste. Drain the potatoes, then let them dry on a clean dish towel.

Line 2 baking sheets with parchment paper and grease with a good drizzle of olive oil. Place the potatoes on the oiled pans and use a large fork to gently smash the potatoes down. Use a pastry brush to brush the tops and sides with olive oil and sprinkle with chopped parsley, flaky sea salt, and pepper.

Bake in the oven for 15-20 minutes, until browned and crisp. Remove from the oven and sprinkle with parmesan, more parsley, and some dill sprigs.

Serve with a dollop of the sriracha yogurt sauce. on your favorite serving platter and sprinkle with some more paprika. Enjoy!

Adapted from: 

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