Ingredients
Scale
- 1 kg Potatoes (2.2 lb)
- Salt & Pepper, to taste
- Olive Oil, as needed
- 1 cup Yogurt
- 1/2 cup Mayonnaise
- 1 lemon, juiced
- 2 cloves Garlic, minced
- 1 tbsp Dill, chopped
- 1 tbsp Parsley, chopped
- 1 tbsp Chives, chopped
- 1/2 Cucumber, finely diced
- 1 Red Onion, finely chopped
Instructions
- Boil the potatoes until fork-tender.
- Preheat oven to 425°F (220°C).
- Drain potatoes and let cool slightly.
- Smash each potato gently on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 45-60 minutes until crispy and golden.
- Mix yogurt, mayonnaise, lemon juice, garlic, herbs, cucumber, and red onion in a bowl.
- Combine baked potatoes with the yogurt sauce.
- Serve and enjoy.
Notes
- Do not overcook potatoes before smashing.
- Let potatoes cool slightly before smashing to avoid crumbling.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Boiling, Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg