Prep Time: 40 minutes | Serves: 8
Ingredients
4lb baby potatoes
Kosher salt, plus more to season
Small bunch chives
Small bunch parsley, leaves picked
3 Tbsp dill fronds, picked
1 C Greek yogurt or Icelandic skyr
1 lemon, zested
3-4 Tbsp avocado oil, divided
1-2 tsp black pepper
2 tsp red pepper flakes
4 oz Parmesan, shaved
Method
- Place the potatoes in a large pot and cover with water by about 2-inches. Add 2–3 large pinches of salt. Taste the water–it should be salty like the sea. Bring to a simmer, and cook for 6–10 mins, or until a fork or paring knife slides easily into one with no resistance. Be careful not to cook for too long, or they will become water-logged and fall apart. Drain and set aside to cool slightly while you prepare the rest of your ingredients.
- Mince the chives, parsley and dill (separately) and set aside. Reserve 2 Tbsp herbs for garnish.
- To a medium bowl, add the yogurt, minced herbs and lemon zest. Add 1 Tbsp avocado oil, the black pepper and red pepper flakes, and mix well until combined. Taste and adjust seasoning if necessary. Set aside until needed.
- Return to the potatoes. Using the bottom of a measuring cup or mug, smash each potato by gently pressing down evenly. You want them to have flat surfaces so they’ll crisp nicely, but you want to make sure the potatoes mostly remain intact (don’t smash too hard!)
- Heat half the remaining oil in a frying pan over medium heat until shimmering. Arrange half the potatoes in a single layer in the pan, and season with salt. Cook, undisturbed, until golden brown and crisp underneath, around 6–7 mins. Flip with a spatula, and continue to cook until the edges are crisp, around 5 mins. Transfer to a kitchen-towel-lined platter and repeat with the remaining potatoes, adding more oil to the pan if needed.
- Once all the potatoes are cooked, arrange evenly across a serving platter. Drizzle with the herby yogurt, and scatter with the Parmesan. Sprinkle over the remaining herbs and serve.
| Ingredients | Substitution |
| Parmesan | Pecorino |
