Ode to Stuffed Bakers Smashed Potatoes

This is another of our new family favorites. It’s definitely worth adding to your weekly menu rotation. The kids like making these and they do a perfect job. Try these alongside pork chops

Serves 6

• 1 kg/2 lb baby Yukon gold potatoes, unpeeled

• 1 cup Greek yogurt

• 2 Tbsp minced dill

• 2 Tbsp sliced chives

• 2 green onions, white + green parts, sliced 

• Juice of ½ lemon

• 1 tsp honey

• Salt + freshly cracked pepper

• 2 Tbsp olive oil

Preheat the oven to 450°F. Line a baking sheet with parchment paper. 

In a large pot over medium-high heat, cover the potatoes with water and add a generous amount of salt. Bring to a boil, and boil until the potatoes are just soft, about 10 to 15 minutes. 

In a small bowl, combine the yogurt, dill, chives (reserving some of both herbs for garnish), green onions, lemon juice, and honey. Season with salt and pepper and set aside.

Drain the potatoes and let cool enough to handle. Place the potatoes on the prepared sheet. Using the palm of your hand, flatten the potatoes. Drizzle with the olive oil and season with salt and pepper. Roast for 30 minutes or until crisp on the bottom.

To serve, top the potatoes with the yogurt mixture and the reserved dill and chives. 

Cook’s Note: For a meatier version, fry pancetta in a cast iron pan until it crisps, then break it into pieces and top the potatoes with it.