Crispy Smashed potatoes
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For the potatoes
- 750 g potatoes small
- 60 ml olive oil
- 1 tablespoon of herbes de Provence
- 2 cloves garlic chopped
For the yoghurt sauce
- 150 g of Greek yogurt
Cook the potatoes in boiling water with the skin on for 20 minutes.
Combine the olive oil, herbes de Provence, salt, pepper and chopped garlic in a bowl.
Drain the potatoes and place them on a baking sheet lined with parchment paper. Using a glass, press down the potatoes to flatten them.
Then brush the potatoes with the olive oil mixture. Bake for 30 minutes at 175 ° C.
Combine the yogurt, a pinch of salt and pepper. Serve the smashed potatoes with the yogurt sauce.