Crispy Smashed Potatoes
 

CRISPY SMASHED POTATOES WITH YOGURT, HERBS, AND KARIKARI

Ingredients:

  • 2lb small waxy potatoes—yukon gold or red potato will work fine (about the size of an egg)

  • salt

  • black pepper

  • ¼ c olive oil

  • ¼ c thick Greek-style yogurt

  • 3 T fresh herbs (parsley, dill, cilantro)

  • a few scoops of KariKari

Process:

  1. Preheat oven to 450 ° F

  2. Bring a large pot of water along with 2 T of salt to a rapid boil on high heat

  3. Add potatoes to water and turn down heat to medium. Cook until soft but not falling apart, about 20 min

  4. Gently remove potatoes from water and allow them to sit in a colander for 10 minutes until completely dry (do not run cool water over them)

  5. Brush a large heavy baking sheet with 3 T of olive oil. Arrange the cooled potatoes onto the baking sheet. Using the bottom of a thick glass cup, gently press down on potatoes until potatoes are ¼ inch thick

  6. Brush tops of the pressed potatoes with remaining olive oil and season with salt and black pepper

  7. Bake for 25-30 minutes until crispy

  8. Transfer crispy potatoes to a platter and top with fresh herbs, a couple dollops of yogurt, and a couple scoops of KariKari