Servings: 4	Prep Time: 15 minutes	Cook Time: 30-40 minutes
Ingredients 1 1/2 pounds new potatoes 3 tablespoons extra virgin olive oil, plus more  for greasing 2 tablespoons chopped parsley, plus more for garnish Grated Parmesan  Flaky sea salt Fresh ground pepper Sriracha Yogurt (makes extra) 5 ounces greek-style yogurt  1 tablespoon sriracha  1-2 teaspoons maple syrup  1 garlic clove, grated Fine sea salt Fresh ground pepper Chopped parsley & dill, for garnish (optional
Instructions

Preheat the oven to 450°F. Place the potatoes in a large pot of salted water and bring to a boil. Cook the potatoes until just tender.

Mix together the yogurt, sriracha, maple syrup, garlic, and salt and pepper to taste. Drain the potatoes, then let them dry on a clean dish towel.

Line 2 baking sheets with parchment paper and grease with a good drizzle of olive oil. Place the potatoes on the oiled pans and use a large fork to gently smash the potatoes down. Use a pastry brush to brush the tops and sides with olive oil and sprinkle with chopped parsley, flaky sea salt, and pepper.

Bake in the oven for 15-20 minutes, until browned and crisp. Remove from the oven and sprinkle with parmesan, more parsley, and some dill sprigs.

Serve with a dollop of the sriracha yogurt sauce. on your favorite serving platter and sprinkle with some more paprika. Enjoy!


Adapted from: http://www.dollyandoatmeal.com/blog/2018/6/7/salty-smashed-potatoes-w-harissa-yogurt