Crispy Smashed Potatoes with Mustard-Dill Yogurt
Cooking your potatoes twice might seem like double the effort, but once you’ve tried this technique, you’ll never want a potato any other way. The trick is to boil the potatoes before smashing them and then roast on high heat, creating an extra-crispy potato with a miraculously buttery inside. Here we pair them with a tangy yogurt sauce with whole grain mustard, fresh dill and chopped pickles. These potatoes would make a great brunch side dish with smoked salmon and scrambled eggs, or serve with a grilled steak or roast chicken for dinner. Either way, these potatoes deserve a spot in your recipe rotation.