Crispy Smashed Potatoes with BuffaDill Greek Yogurt
Crispy edges, fluffy centers, and a tangy, dill-forward kick. These BuffaDill smashed potatoes are tossed in Secret Aardvark BuffaDill Green Buffalo Sauce before roasting until golden and crispy. Serve them with a cool, creamy BuffaDill Greek yogurt sauce for dipping or drizzling.
They’re an easy side dish for holiday gatherings, game day, or anytime regular roasted potatoes just won’t cut it.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Total Time: 50–55 minutes
- Servings: Approximately 4–6
Ingredients
For the Potatoes
- 1½ lbs small yellow potatoes
- 2–3 tbsp Secret Aardvark BuffaDill Green Buffalo Sauce, or enough to lightly coat
- 1–2 tbsp olive oil, plus more for the baking sheet
- Flaky sea salt, to taste
For the Buffadill Greek Yogurt
- ½ cup plain Greek yogurt
- 1–2 tbsp Secret Aardvark BuffaDill Green Buffalo Sauce, or to taste
Instructions
- Boil the potatoes. Place potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain well.
- Preheat the oven. Heat oven to 425°F. Lightly oil a large baking sheet.
- Coat with BuffaDill. Gently roll the cooked potatoes in BuffaDill Green Buffalo Sauce until lightly coated. Arrange on the prepared baking sheet.
- Smash! Using the bottom of a drinking glass or measuring cup, gently press each potato until it splits and flattens slightly. Don’t smash them completely apart.
- Get crispy. Drizzle or spray with a little olive oil and sprinkle with flaky sea salt. Roast for approximately 25 minutes, or until the edges are golden and crispy.
- Make the dip. While the potatoes roast, stir together Greek yogurt and BuffaDill until smooth. Taste and add more BuffaDill if you want extra heat and tang.
- Serve. Drizzle the BuffaDill Greek yogurt over the crispy potatoes or serve it on the side for dipping.
Aardvark Tip
Want to turn up the pickle flavor? Try adding a splash of pickle brine to your potato-boiling water. We haven’t tested this variation yet, but it could be a fun experiment for serious pickle lovers!