Recipe Background
Crispy Smashed Potatoes: Berlin-inspired, perfectly crispy edges.
Hosting my first dinner with some new friends in Berlin was a culinary adventure. I had recently moved to this vibrant city and was eager to make new connections. Without a proper kitchen yet, I needed something simple yet delightful to serve. Remembering the golden potatoes I’d seen at a local market, I decided on these crispy smashed potatoes—comforting yet a little fancy with their crispy edges and creamy centers. A tip I always rely on: use a heavy-bottomed pot for smashing; it helps achieve those wonderful crispy edges.
The challenge was to create something memorable without endless ingredients or equipment. Adding a sprinkle of garlic powder to the olive oil mix enhanced the earthy aroma as they roasted in the oven. Monitoring those spuds like a hawk, I flipped them halfway to ensure evenly crisped surfaces—a little chef's trick that goes a long way. While the potatoes were baking, I whipped up a creamy Greek yogurt and feta sauce. A squeeze of fresh lemon juice added just the right zing, making it the perfect tangy partner to the crispy potatoes. I’ll never forget the pleased grins as everyone dug in.
That evening marked the beginning of many friendships I still cherish. These potatoes became a signature dish for my gatherings, perfect for sparking conversations and serving as a reminder of that warm, autumn night in Berlin. Remember, allowing the potatoes to cool before smashing really gives them that delightful texture.
Ingredients
For the potatoes:
- 1 1/2 pounds small gold potatoes
- salt to taste
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- pepper to taste
For the dipping sauce:
- 1 clove garlic
- 1/2 cup plain Greek yogurt
- 1/4 cup feta crumbles
- 1/2 tablespoon fresh lemon juice
- salt to taste
- pepper to taste
- water to taste
Directions
- Add the potatoes and a handful of the salt to a large pot of water and bring it to a boil.
- Cook the potatoes until just fork-tender, about 15-20 minutes.
- Drain the potatoes and allow them to cool for 5 minutes.
- Arrange the potatoes onto a large sheet pan.
- Use a heavy-bottomed pot, a large mug, or another sheet pan to smash the potatoes until they are about 1/3-inch-thick and flat on both sides.
- Preheat the oven to 450 degrees F.
- In a small bowl, mix together the olive oil and the garlic powder.
- Brush both sides of the potatoes with the seasoned oil.
- Season the potatoes generously with the salt and the pepper.
- Bake the potatoes in the oven, flipping halfway through, until the potatoes are golden and crispy, about 40-45 minutes.
- Add the garlic, the Greek yogurt, the feta, and the lemon juice to a food processor or blender and process until smooth.
- Season the dipping sauce with the salt and the pepper and process once more.
- Add the water, if necessary, to thin the sauce as needed, processing to incorporate it.
- Drizzle the feta sauce over the top of the potatoes or serve it as a dipping sauce.
- Serve.
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