These irresistibly crispy smashed potatoes with yogurt dip will be your new favourite side dish recipe! They are perfectly crispy on the outside and fluffy inside. So good and easy to make!

Crispy Smashed Potatoes with Yogurt Dip


Smashed potatoes are exactly what they sound like – boiled potatoes that have been smashed or flattened before baking. The result is a potato that’s crispy on the outside and soft on the inside, with plenty of nooks and crannies for added texture. Smashed potatoes are versatile and can be seasoned in a variety of ways, making them perfect for any occasion.

Crispy Smashed Potatoes with Yogurt Dip


  • Baby potatoes: Look for small baby potatoes that are similar in size to ensure they cook evenly. Leaving the skin on not only saves time but also adds texture and nutrients to the dish.
  • Salt: Don’t be afraid to use a generous amount of salt when boiling the potatoes. This helps to season them from the inside out and makes a big difference in the overall flavor.
  • Olive oil: High-quality olive oil is a must for this recipe. Use it to brush the potatoes before and during baking to give them that crispy texture and delicious flavor.
  • Herbs and spices: Adding herbs and spices like oregano, garlic powder, or paprika can take this dish to the next level. Experiment with your favorite flavors and see what you like best.
  • Greek yogurt: Greek yogurt is the perfect creamy dip to pair with these crispy smashed potatoes. Its tangy flavor complements the potatoes perfectly and makes this dish a bit more filling.
  • Parsley, garlic, and chili flakes: The garlic oil dip is what really takes these potatoes to the next level. Using fresh parsley, garlic, and a sprinkle of chili flakes adds flavor and complexity to this potato recipe.


Step 1: Wash and boil the baby potatoes with a generous amount of salt until they are fork-tender.

Step 2: Drain the potatoes and let them cool for a few minutes.

Step 3: Preheat your oven to 4000F.

Step 4: Line a baking sheet with parchment paper and place the potatoes on it.

Step 5: Using the bottom of the glass or potato masher, gently smash each potato until they are flattened but still in one piece.

Step 6: Brush each potato with a mixture of olive oil, salt, herbs and spices.

Step 7: Bake the potatoes for 15 minutes, then flip them over and bake for another 15 minutes (or a bit longer) until they are golden and crispy.

Step 8: While the potatoes are baking, make the yogurt dip by combining fresh parsley, garlic, chili flakes, salt, olive oil and Greek yogurt.

Step 9: Serve the hot smashed potatoes with the yogurt dip on the side.

Crispy Smashed Potatoes with Yogurt Dip


While smashed potatoes are best enjoyed fresh out of the oven, they can be stored in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply reheat in the oven for a few minutes until they are warm and crispy again.

I do not recommend freezing smashed potatoes as they tend to lose their texture and become mushy when thawed and reheated. However, you can freeze the yogurt dip separately in an airtight container for up to 3 months. When ready to serve, thaw in the refrigerator overnight and give it a good stir before serving.


  • Choose the right potatoes: Baby potatoes work best for this recipe because they are small and cook quickly. Look for potatoes that are uniform in size so that they cook evenly.
  • Don’t overcook the potatoes: Be sure to boil the potatoes until they are tender but still holding their shape. Overcooked potatoes will be too soft and won’t hold up well when smashed.
  • Smash gently: Use a potato masher or the bottom of a glass to gently smash the potatoes. You want to flatten them just enough to create more surface area for crisping up, but not so much that they fall apart.
  • Brush with olive oil: Brushing the potatoes with olive oil helps to create a crispy exterior and adds flavor. Be sure to use a pastry brush or your fingers to evenly coat each potato.
  • Season generously: Don’t be afraid to add plenty of salt and your favorite herbs or spices to the potatoes before baking. This will add flavor and help to create a delicious crust.
  • Flip halfway through baking: Flipping the potatoes halfway through baking helps to ensure that both sides get crispy and golden brown.
Crispy Smashed Potatoes with Yogurt Dip


What is the difference between mashed potatoes and smashed potatoes?

Mashed potatoes are typically made by boiling potatoes and then mashing them with butter and milk or cream until smooth and creamy. Smashed potatoes, on the other hand, are made by boiling small potatoes until they are tender, then smashing them with a fork or a masher and roasting them in the oven until crispy.

Can I make smashed potatoes ahead of time?

You can boil the potatoes ahead of time, but don’t smash and bake them until just before serving. Smashed potatoes are best eaten fresh out of the oven.

What potato type is best to use in smashed potatoes recipe?

While baby potatoes work best for this recipe, you can also use small red or yellow potatoes. Just be sure to choose potatoes that are similar in size so that they cook evenly.

Can I make smashed potatoes in the air fryer?

Yes, you can make perfect smashed potatoes in the air fryer. Place smashed potatoes in the air fryer basket, making sure they are not touching each other. Cook for 10-15 minutes at 4000F/2000C or until golden and crispy, shaking the basket occasionally to ensure even cooking.

How to get crispy potatoes in the oven?

Getting perfect potatoes from the oven is easy if you follow a few simple steps. Firstly, make sure to parboil potatoes until fork tender. They need to be soft enough to smash. Secondly, use the smashing method to achieve thin, flat potatoes that will crisp up quicker. Additionally, even when you using parchment paper, brush each potato with olive oil. Fat helps to achieve perfect crispiness without burning potatoes.

Crispy Smashed Potatoes with Yogurt Dip

Recipe by Magda | Good Food Discoveries
5.0 from 2 votes
Course: Appetizers, Snacks, SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time



These irresistibly crispy smashed potatoes with yogurt dip will be your new favourite side dish recipe! They are perfectly crispy on the outside and fluffy inside. So good and easy to make!

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  • Smashed Potatoes:
  • 1 lb (450g) baby potatoes, washed and unpeeled

  • 2 tsp salt

  • 3 tbsp extra virgin olive oil

  • your favourite herbs and spices (e.g. oregano, garlic powder, paprika)

  • pinch of salt

  • Yogurt dip:
  • 1/2 bunch fresh parsley, finely chopped

  • 2 cloves of garlic, finely chopped

  • 1 tsp chilli flakes

  • 1/2 tsp salt

  • 1/3 cup (70ml) olive oil

  • 1 cup (300g) Greek yogurt


  • Preheat the oven to 400°F (200°C).
  • Wash the potatoes under running water and scrub any dirt and sprouts. Transfer to a pot. Fill the pot with cold water until the potatoes are covered. Add 2 tsp of salt and boil until the potatoes are easily pierced through by fork (about 15 minutes).
  • While the potatoes cook, prepare the yogurt dip. In a heatproof bowl or jar, combine the chopped parsley, garlic, salt, and chilli flakes. In a small saucepan, heat the olive oil over medium heat until hot. Make sure it does not get hot enough to smoke. Once hot, pour into the container with the herbs and let infuse for about 15 minutes. To plate, swirl the Greek yogurt on a plate and spoon over the olive oil mixture.
  • When the potatoes are done, drain them in a large colander and let cool for about 5 minutes. Evenly distribute the potatoes on a baking tray lined with parchment paper. Using bottom of the glass or a potato masher, gently smash each potato. Thinner potatoes will be crispier.
  • In a small bowl combine olive oil with salt, herbs and spices. Brush the mixture over each potato.
  • Bake potatoes in the oven for 15 minutes, then remove from the oven and flip over each potato. Brush with olive oil again. Bake for an additional 15 minutes until golden and crispy (30 minutes total, but feel free to extend the time if needed).
  • Serve crispy smashed potatoes with yogurt dip. Enjoy!


  • You can store these crispy smashed potatoes in the fridge for up to 3 days. Pop in the oven or air fryer to reheat.
  • This recipe was originally posted on May 19, 2022 and updated on June 3, 2024.
  • The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

  • Total number of serves: 2
  • Calories: 865kcal
  • Carbohydrates: 53g
  • Protein: 20.2g
  • Fat: 64g
  • Saturated Fat: 11g
  • Polyunsaturated Fat: 8g
  • Monounsaturated Fat: 40g
  • Fiber: 3.7g
  • Sugar: 8.7g

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