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Crispy Smashed potatoes

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5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Course Side dish
Cuisine American, International, Mediterranean
Servings 4


For the potatoes

  • 750 g potatoes small
  • 60 ml olive oil
  • 1 tablespoon of herbes de Provence
  • 2 cloves garlic chopped
  • Salt
  • Pepper

For the yoghurt sauce

  • 150 g of Greek yogurt
  • Salt
  • Pepper


  • 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.


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