Discover the ultimate potato hack that will change the way you cook forever! Learn how to make irresistibly crispy smashed potatoes with a creamy yogurt dip that will leave your taste buds begging for more. These potatoes are the perfect combination of crispy and tender, with a flavorful seasoning blend that elevates their taste to the next level. The cool and tangy yogurt dip complements the potatoes perfectly, making this dish a real crowd-pleaser!

Crispy Smashed Potatoes with Yogurt Dip

Why this recipe works

The secret to the success of this recipe lies in the combination of textures and flavors. The baby potatoes are boiled until tender, then smashed and baked until crispy on the outside and soft on the inside. The addition of herbs and spices (oregano, garlic powder, paprika, or whatever your heart desires) elevates the flavor profile and adds a lovely aroma to the dish. And let’s not forget about the yogurt dip – it’s creamy, tangy, and the perfect complement to the crispy potatoes.

What are smashed potatoes

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

Best ingredients for smashed potatoes

When it comes to making the perfect crispy smashed potatoes, the quality of your ingredients is key. Here are some of the best ingredients to use for this recipe:

  • 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: While optional, 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 the added protein 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 a burst of flavor and complexity to the dish.

By using high-quality ingredients and taking the time to prepare them properly, you can make the best crispy smashed potatoes that will have your taste buds singing.

How to make smashed potatoes

Making smashed potatoes is a simple process that yields delicious results. Here’s how to do it:

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 10-15 minutes 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.

And that’s it! With just a few simple steps, you can enjoy crispy and delicious smashed potatoes with a tangy yogurt dip that is sure to impress.

Storing and freezing tips

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.

Crispy Smashed Potatoes with Yogurt Dip

Top tips for the best smashed potatoes

  • 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 drinking glass to gently smash the potatoes. You want to flatten them just enough to create more surface area for crisping, 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


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 1 vote
Course: Appetizers, Snacks, SidesCuisine: AmericanDifficulty: Easy


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Crispy smashed potatoes with yogurt dip is a simple and delicious recipe that’s perfect for any occasion. With just a few ingredients and some helpful tips, you can make the perfect crispy potatoes that are fluffy on the inside and crispy on the outside.

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  • Smashed Potatoes:
  • 1 lb (500g) baby potatoes, washed and unpeeled

  • 1 tbsp salt

  • 3 tbsp extra virgin olive oil

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

  • pinch of salt

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

  • 1 clove 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 1 tbsp 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.
  • 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).
  • To plate, swirl the Greek yogurt on a plate and spoon over the garlic oil mix.
  • Serve the hot potatoes with the yogurt dip. Enjoy!


  • Use baby potatoes for the best results.

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