Smashed Potatoes are BACK, this time with an herby, lemony dipping sauce!!!
If you still haven’t made these golden, crispy delights, the time is now!! Especially with this creamy sauce that goes with it! It’s healthy too, made with Greek yogurt, garlic, lemon, dill, chives, and @nakanoflavors Organic Natural Rice Vinegar! Full recipe for everything is below!
I love using rice vinegars in sauces, dips, marinades, etc. because it helps to make them smooth and drizzly while also adding a mild tangy and sweet flavor for more complexity. Nakano® Rice Vinegar is made with real rice and other great ingredients, and even just a splash adds a lot of flavor to food!
RECIPE (serves 2-4)
1 lb baby gold potatoes, rinsed
1 ½ Tbsp. olive oil
½ tsp. garlic salt
½ tsp. paprika
Pinch of salt and pepper
Herby Lemon Yogurt Dipping Sauce
⅔ cup Greek yogurt
3 garlic cloves, minced
Juice of 1 lemon
2 Tbsp. Nakano® Organic Natural Rice Vinegar
1 ½ Tbsp. dill
2 Tbsp. chives
Pinch of salt and pepper
Preheat oven to 425 F. Add potatoes to a large pot, cover with water, and bring to a boil. Cook for about 30-35 minutes until potatoes are tender and easily pierced with a fork. Drain in a colander, and let potatoes sit for 5 minutes to cool.
Add the potatoes to a bowl along with olive oil, garlic salt, and paprika.. Toss until potatoes are coated, and add to a parchment-paper-lined baking sheet (drizzled with a little oil). Smash the potatoes with the bottom of a glass, and then drizzle on a little extra oil. Bake for about 40 minutes until potatoes are golden and crispy.
While potatoes are baking, make your dipping sauce by mixing ingredients together in a medium bowl. When potatoes are done cooking, serve alongside sauce.