Rosemary Smashed Potatoes with Dill & Yogurt Sauce

Adapted from the The Pioneer Woman
Serves 4 (as an appetizer)

♦ 1 cup plain Greek yogurt
♦ A handful of fresh dill, chopped
♦ 12 small (Red or Yukon) potatoes
♦ 3 to 4 rosemary twigs, stems removed
♦ Olive oil
♦ Salt & Pepper

Stir the fresh dill and yogurt together in a small bowl, seasoning with salt and pepper. Set aside while you prepare the potatoes.

Bring a pot of salted water to a boil. Add in the potatoes and cook until they are fork-tender (should take between 10 to 15 minutes).

Preheat oven to 450-degrees F. Drizzle a sheet pan covered in aluminum with olive oil. Space out the potatoes across the pan. With a potato masher or large fork, gently press down on each until they smash, rotating 90 degrees and smashing once again. Drizzle each potato with olive oil, and season with salt, pepper and the fresh rosemary leaves.

Bake for 20-25 minutes until the potatoes are golden brown and sizzling. Place a dollop of the sauce on each potato, and serve warm.

Read more about this dish and my musical pairing HERE