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These smashed potatoes are really popular in my house. The kids find it fun to eat “smashed” food—they think the name is hilarious!—but ironically, as casual as the name sounds, it presents elegantly. The tartness of the vinegar with the nutty flavors of the oil and herbs make for an incredible flavor combination.
3 pounds baby potatoes
2 tablespoons water
1/4 cup oil
1/4 cup vinegar
1 teaspoon Tuscanini Coarse Sea Salt
1/2 teaspoon coarse ground Gefen Black Pepper
2 (6-ounce) containers plain Greek yogurt
2 teaspoons dried dill, such as Pereg, or 2 sprigs fresh dill
Place potatoes and water in a 9×13-inch pan. Cover tightly and bake at 350 degrees Fahrenheit for 60 to 90 minutes, until fork-tender.
In a bowl, mix oil, vinegar, salt, and pepper.
Line a baking sheet with Gefen Parchment Paper.
Place potatoes on the baking sheet. Using the bottom of a glass or any dish that has a flat surface, gently press down on the potatoes to smash them.
Brush with the oil-vinegar mixture.
Bake at 400 degrees Fahrenheit for 30 minutes.
Serve garnished with Greek yogurt and dill.
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