Lemon-Herb Smashed Russets
Crispy, golden, and full of flavour, these smashed russets are roasted with olive oil, smoked paprika, garlic, and a touch of lemon zest. Topped with a creamy Greek yogurt and fresh herb sauce, they make a simple, vibrant side that brings warmth and seasonal comfort to your table—perfect for weeknight dinners or cozy fall gatherings.
Ingredients
2 large russet potatoes, scrubbed (about 700–800 g)
2 Tbsp olive oil
½ tsp kosher salt, ¼ tsp black pepper
1 small clove, minced
½ tsp smoked paprika
Zest of ½ lemon
Yogurt sauce
¾ cup plain Greek yogurt (2% or 5%)
1 Tbsp lemon juice
1 small garlic clove, grated
2 Tbsp chopped fresh herbs (dill, parsley, or chives)
Pinch of salt & pepper
Directions
Par-cook potatoes: Microwave whole russets 6–8 min total, turning once, until just tender (or simmer 12–15 min). Cool 2 min.
Cut each potato into 4 thick rounds. Place on a parchment-lined sheet, then press with the bottom of a mug to about 1.5–2 cm thick.
Mix oil, salt, pepper, garlic, paprika, and lemon zest. Brush over potatoes. Roast at 425°F for 18–22 min, flipping once, until edges are deeply golden and crisp.
In a bowl, stir yogurt, lemon juice, garlic, herbs, salt, and pepper.
Spoon yogurt sauce over the hot, crispy potatoes. Add extra herbs or a squeeze of lemon.