You know those recipes that are so simple you almost can’t believe how good they are? These smashed potatoes are one of them. You get those amazing crispy bits on the outside, a super soft middle, and then you top it all with a creamy, zesty pesto yogurt sauce.
Every bite is this perfect mix of crunchy, soft, warm, and cool. It’s seriously addictive stuff.
The first time I made them, I fully intended for them to be a side dish. Instead, they became my pre-dinner snack, eaten straight off the baking sheet. No regrets. They’re just that good.
Why You’ll Love This Recipe
What makes these pesto yogurt smashed potatoes so crave-worthy is the combination of crispiness, creaminess, and bright flavor:
Crispy smashed potatoes: Fluffy inside with beautifully golden, crunchy edges.
Creamy pesto yogurt sauce: A tangy, herby drizzle that adds freshness and richness.
Herbaceous pesto flavor: Basil, garlic, and parmesan bring bold, savory notes.
Simple ingredients: Made with pantry staples and ready in under 45 minutes.
Versatile and shareable: Perfect as a side dish, appetizer, or party snack.
By the way, if you want to jazz them up a bit, they’re super versatile. I’ll often toss some grated Parmesan on top, or if I have them, some toasted pine nuts for crunch. Oh, and a little squeeze of lemon at the end is amazing, it really wakes up the whole dish.
Ingredients
For the Potatoes:
- 2 lbs baby potatoes or small gold potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For the Pesto Yogurt Sauce:
- ½ cup Greek yogurt
- 3 tbsp basil pesto (store-bought or homemade)
- 1 tbsp lemon juice
- 1 tsp honey (optional for balance)
- Salt and pepper, to taste
Optional Toppings:
- Fresh basil leaves
- Grated parmesan
- Toasted pine nuts
- Lemon zest
Step-by-Step Instructions
1. Boil the Potatoes
Bring a large pot of salted water to a boil. Add baby potatoes and cook for 15 to 20 minutes until fork-tender. Drain and let cool slightly.
2. Smash the Potatoes
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place boiled potatoes on the sheet and gently smash each one with the bottom of a glass or fork until flattened but still intact.
3. Season and Roast
Brush smashed potatoes generously with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Roast for 20 to 25 minutes until golden brown and crispy.
4. Make the Pesto Yogurt Sauce
In a small bowl, whisk together Greek yogurt, pesto, lemon juice, honey, salt, and pepper until smooth and creamy.
5. Assemble and Serve
Drizzle the pesto yogurt sauce over hot, crispy smashed potatoes. Garnish with fresh basil, parmesan, pine nuts, or lemon zest if desired. Serve immediately.
Tips & Variations
- Extra crispy: Let smashed potatoes air-dry for 5 minutes before roasting.
- Cheesy finish: Sprinkle parmesan during the last 5 minutes of roasting.
- Nutty crunch: Add toasted pine nuts or crushed almonds on top.
- Make-ahead tip: Boil potatoes a day in advance and roast when ready.
- Storage tip: Store leftovers in an airtight container for up to 3 days and re-crisp in the oven.
Serving Suggestions
Serve these pesto yogurt smashed potatoes as a side with grilled chicken, steak, or salmon. They also make a crowd-pleasing appetizer for parties and pair beautifully with fresh salads or roasted vegetables.
Final Thoughts
These pesto yogurt smashed potatoes are everything a perfect side dish should be. With their irresistibly crispy edges and soft, fluffy centers, they’re already a dream, but the cool, creamy pesto yogurt sauce is what makes them truly special. It’s a simple recipe that delivers a burst of fresh, bright flavor, making it the kind of side that disappears first and has everyone asking for the recipe.
Pesto Yogurt Smashed Potatoes
Ingredients
For the Potatoes:
- 2 lbs baby potatoes or small gold potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
For the Pesto Yogurt Sauce:
- ½ cup Greek yogurt
- 3 tbsp basil pesto store-bought or homemade
- 1 tbsp lemon juice
- 1 tsp honey optional for balance
- Salt and pepper to taste
Optional Toppings:
- Fresh basil leaves
- Grated parmesan
- Toasted pine nuts
- Lemon zest
Instructions
- Boil potatoes until fork-tender.
- Smash gently and season with oil and spices.
- Roast until golden and crispy.
- Whisk pesto yogurt sauce until smooth.
- Drizzle sauce over potatoes and serve hot.
