I am a huge potato gal, especially when they are simply roasted until crispy. For an elevated spin, crispy smashed potatoes get a delicious addition of garlicky herb yogurt, shiitake bacon, and lots of fresh parsley for a colorful and tasty side dish, snack, or super bowl centerpiece.
The potatoes get a quick boil until fork tender, smashed, and then roasted until golden, crunchy, and creamy. I use siggi’s whole milk plain yogurt as the base for the garlic yogurt sauce. Siggi’s is skyr, an Icelandic style yogurt which is thick and decadent with just the right amount of tartness. I always opt for siggi’s as my “go-to” plain yogurt since it is high in protein and has simple ingredients and no added sugar. The yogurt is mixed with garlic and herbs, creating a zippy and creamy counterpart to the crispy potatoes. For a finishing touch, I top everything with shiitake bacon for a riff on classic potato skins. The umami crunchiness gives dimension and texture to this rager of a potato party.
crispy smashed potatoes with garlic herb yogurt and shiitake bacon
serves 4
potatoes
1 pound baby potatoes ( I like fingerlings)
3 tablespoons extra virgin olive oil, divided
1 1/4 teaspoons salt, divided
Pickled jalapeño
garlic herb yogurt
1 cup siggi’s whole-milk yogurt
2 cloves garlic, grated
1/2 cup parsley, chopped
1 tablespoon scallions, minced
Black pepper
shiitake bacon
1 pound shiitake mushrooms, cleaned, trimmed, and thinly sliced, about 1/4-inch thick
1/4 cup extra virgin olive oil
2 teaspoons coconut aminos or tamari
Place the potatoes in a large pot and cover with water. Bring to a boil, reduce to a simmer, and cook for 10 minutes or until potatoes can be easily pierced with a fork. Drain potatoes and let cool.
Preheat oven to 400 F. Line two sheet trays with parchment paper. Place potatoes on one sheet tray. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper, and spread out evenly. Using the palm of your hand or a spatula, gently press the potatoes to flatten. Roast for 30 minutes, rotate tray, and continue to cook for 15 minutes more.
On the second parchment paper-lined sheet tray, toss shiitake mushrooms with coconut aminos or tamari and olive oil. Spread mushrooms out evenly, and bake for 30 minutes, turning frequently until crispy. Pay close attention to the oven as mushrooms can go from perfect to burned quickly. Mushrooms will continue to crisp when removed from the oven.
While the potatoes and mushrooms bake, make the garlic yogurt. Combine the yogurt, grated garlic, half of the parsley, scallions, 2 tablespoons olive oil, pinch of salt and black pepper in a medium sized bowl.
Once potatoes are crispy, serve with yogurt and “bacon” on the side or dolloped on top. Finish with a sprinkling of parsley and pickled jalapeños. Best enjoyed hot out of the oven!
This post was created in partnership with siggi’s.
