By: Leah Golden, MS, RD
Who doesn’t love potatoes…french fries, roasted, mashed, whipped, hasselback, baked…they really are one of the most versatile vegetables. People love them, and with good reason. They’re starchy, satisfying, and can be whipped up and added to just about any meal (even dessert…think sweet potato pie!). These smashed potatoes are quite tasty! They’re lemony, garlicy and pack a spicy punch. The Greek yogurt is a good addition, as it helps cool the mouth down and adds a wonderful creaminess.
These lil’ potatoes (fingerling or petite) are great for this dish because they’re bite size, finger food friendly, or perfect as a side dish for brunch or dinner. If you can’t find these small potatoes, you can always cut red and yellow potatoes in half after they’re cooked and before smashing. Work with what you’ve got!
For the coating on the potatoes I like using coconut oil instead of butter, as it adds a different flavor that I really enjoy. The combo of the garlic, thyme, chili and lemon is yummy and pairs well with the coconut. It also makes this dish vegan friendly (sans the cheese and greek yogurt). You can use olive oil as well if coconut oil is not your thing.
The potatoes already look great, before they’ve even gone in the oven, yum! All the spices really make this recipe wonderful. There’s a lemon garlic flavor on the initial bite and then an unexpected kick of heat at the end. I love that!
Enjoy these smashed potatoes and let me know what you think!
Oven Fried Spicy Lemon & Garlic Smashed Potatoes
These lil’ smashed potatoes are lemon-y, garlic-y and packed with a punch! A dollop of Greek yogurt and lemon zest will cool things down. Great as a bite sized appetizer or side dish with brunch or dinner.
Prep Time: 10 minutes
Cook time: 30-40 minutes
Total time: 40-50 minutes
Author: Leah Golden, MS, RD
Recipe type: Appetizer, Side Dish, Breakfast
Cuisine: Breakfast, Lunch, Dinner
- 2 lbs multi-colored fingerling or petite potatoes (about 24 potatoes)
- 2 ½ T coconut oil, melted (or olive oil)
- 1 tsp dried thyme
- ½ tsp chili flakes
- ¼ tsp salt
- 2 garlic cloves, crushed
- Zest of 1 large lemon, reserve half for garnish
- 2-3 T parmesan Reggiano cheese, grated
- Parsley, for garnish
- Preheat oven to 425 degrees.
- Bring potatoes to a boil in a large pot of salted water. Boil potatoes until fork tender. This will take approximately 8-12 minutes depending on the size of the potatoes. Drain and let cool for about 10-15 mins.
- While potatoes are cooling, make coconut oil and herb topping. Combine melted coconut oil, thyme, chili flakes, salt, garlic cloves and lemon zest. Set aside.
- Once potatoes are cool enough to handle, place on baking sheet coated with olive oil or a non-stick silicone baking sheet. Smash each potato down with a potato masher, bottom of a cup or your hand until they are crushed and the flesh is exposed. Be careful not to smash till they completely fall apart. Make sure each potato is spaced apart.
- Coat each potato with the coconut mixture. Make sure all the exposed potato flesh and skin is covered.
- Sprinkle potatoes with a parmesan Reggiano cheese blend.
- Put potatoes in oven till they’re nice and crispy and the cheese is melted. About 20-25 mins. If you’d like them crispier, leave in longer until desired texture is reached.
- Pull out of oven when cooked and let cool for 5-10 minutes.
- Top potatoes with a dollop of Greek yogurt and sprinkle with lemon zest and parsley. Serve immediately.