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Crispy Smashed Potatoes with Maple Yogurt Spread

What isn’t there to love about these potatoes? They’re crispy but mashed and the maple yogurt spread is refreshing yet carries a kick of spice. We love using Sweet Heat Maple Syrup in this dish because it emphasizes the heat while keeping it subtly sweet. This is the perfect side for dinner, or add an egg to enjoy it for breakfast!

Serves

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Prep time

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Cook time

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INGREDIENTS

  • 1.5-2 lbs Red Norland potatoes​
  • 1/4 cup salt, plus more to taste​
  • 1/4 cup olive oil​
  • 1/2 teaspoon red chili flakes​
  • 1 cup plain Greek yogurt​
  • 1 jalapeño pepper, minced​
  • 2 garlic cloves, minced​
  • 1 small shallot, minced​
  • 1/2 cup cucumber, grated​
  • 1 tablespoon Sweet Heat Maple Syrup​
  • Salt and pepper, to taste​
  • 1 teaspoon lemon juice​
  • Chives or scallions, to garnish​

INSTRUCTIONS

  1. Preheat oven to 450°F.
  2. Place potatoes in a pot and cover with water. Pour 1/4 cup of salt into the water. Bring to a boil and then reduce to a simmer, cooking potatoes until they’re fork tender, about 10 minutes.
  3. Strain the water from the potatoes and pour the potatoes on a sheet pan. Using the bottom of a mug or another sheet, smash the potatoes.
  4. Pour the olive oil over the potatoes, and sprinkle with salt and red chile flakes. Carefully toss the potatoes, and sprinkle with salt and red chile flakes. Carefully toss the potatoes to coat both sides. (It’s less of an aggressive toss, and more of a gentle individual coating to avoid the potatoes from falling apart too much.)
  5. Bake the potatoes for 35-40 minutes, until they’re golden and crispy.
  6. Meanwhile, prepare the yogurt spread. In a bowl, add the yogurt, garlic, shallot, grated cucumber, and maple syrup. Stir together. Add salt and pepper to taste. Stir in lemon juice.
  7. Once the potatoes are crispy, allow them to cool.
  8. Plate the spread and place the potatoes atop. Garnish with fresh chives or scallions and enjoy!

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