← All recipes
FOOD FRIENDS RECIPE
Side & snack
Crispy Smashed Potatoes Recipe
Golden, flattened baby potatoes finished with chili crisp and a fresh yogurt dip — an easy crispy smashed potatoes recipe.
01Prep10 min
02Cook45 min
03Total time55 min
04Servings4 servings
05DifficultyEasy
06CategorySide & snack
02 / Method
Method
- 01
Heat the oven to 220°C and line a baking tray with parchment.
- 02
Boil the potatoes in generously salted water for 15 minutes, until easily pierced. Drain and steam-dry for 5 minutes.
- 03
Arrange on the tray and carefully press each potato flat with the bottom of a glass.
- 04
Brush with olive oil, season with salt and roast for 25–30 minutes until deeply golden and crisp around the edges.
- 05
Mix the yogurt with lime juice. Spoon chili crisp over the potatoes and finish with spring onion and the dip.
03 / Allergens
Allergens
- Milk in the optional dip
- Check chili crisp for soy and sesame
Nutrition280 kcal · 7 g protein · 12 g fat · 38 g carbsEstimate per serving
04 / Storage
Storage
Refrigerate covered for up to 2 days. Reheat for 8–10 minutes in a 200°C oven or air fryer; a microwave will soften the crust.
05 / Substitutions
Substitutions
- Replace chili crisp with smoked paprika and a little olive oil.
- Use plant-based yogurt for a fully vegan version.
- No baby potatoes? Equal pieces of waxy potato work too.
Always check the current ingredient list and allergen information on product packaging yourself. Substitutions may change allergens and nutritional values.
Chocolate-Covered Stuffed Dates
Medjool dates filled with peanut butter, dipped in dark chocolate and finished with flaky salt.
View recipe
Korean tteok rice cakes
Soft Korean rice cakes in a glossy, gently spicy sauce with spring onion and sesame.
View recipe