Crispy Smashed Parm Potatoes with Garlic Yogurt Tahini Dip
1 1⁄2 lbs small yellow potatoes
4 Tbsp grated parmesan
1 tsp salt
½ tsp freshly cracked black pepper
½ tsp garlic powder
3 Tbsp olive oil, divided
1 cup plain unsweetened Greek yogurt
1 minced garlic clove
2 Tbsp Soom Premium or Organic Tahini
2 Tbsp lemon juice
1 Tbsp finely chopped fresh dill or mint
Salt and pepper to taste
For the Crispy Smashed Parm Potatoes
For the Garlic Yogurt Tahini Dip
In a medium sized saucepan, place potatoes and fill with enough water to cover. Bring to a boil and cook for 15 minutes, or until just past fork tender.
Preheat the oven to 425ºF. Cover a large baking sheet with 2 tbsp olive oil. Set aside.
Once potatoes are cooked, rinse in cool water and allow to cool and dry for 5 minutes.
Add the potatoes to the baking sheet. Spaced about 1-2 inches apart. Using a small glass or measuring cup, gently press down on the top of the potatoes, flattening them until about 1⁄2 inch thick.
Brush the tops of the potatoes with the remaining 1 tbsp olive oil. Sprinkle the tops with salt, garlic powder, and black pepper. Bake for 15 minutes.
While the potatoes bake, whisk together the Garlic Yogurt Tahini Dip ingredients in a small bowl until smooth. Top with additional fresh herbs and a sprinkle of sumac.
After 15 minutes remove the potatoes from the oven and top with grated parmesan. Bake for another 5-10 minutes, until deeply browned and crispy.
Sprinkle the potatoes with sumac and serve with Garlic Yogurt Tahini Sauce. Store in the fridge for up to 1 week, reheating in the oven until crispy again.
Recipe + Photography: Angelica Oles, Lush Food Photography