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...
Prep:
15mins
Cook:
40mins
Dietary Preference(s):
Gluten Free
Ingredients
- 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: http://www.dollyandoatmeal.com/blog/2018/6/7/salty-smashed-potatoes-w-harissa-yogurt
