Smashed Baby Potatoes with Grand Lake Shake
Smashed Baby Potatoes with Grand Lake Shake
Smashed Baby Potatoes with Grand Lake Shake
By Micah Siva
6
Side Dish
There’s something special about smashed potatoes - they are crispy and creamy; simple, yet special, and they have a habit of disappearing. There’s no shortage of ways to season potatoes, but one of our favorites is a sprinkle of Oaktown Spice Shop Grand Lake Shake. It is the perfect blend of savory, salty, spicy, and a hint of sweetness that caramelizes onto the potato for extra crunch. Served with a cooling and refreshing labneh dressing, this side-dish is sure to wow.
Ingredients
- 24 oz baby potatoes
- 5 tablespoons extra virgin olive oil, divided
- 1 tablespoon Oaktown Spice Shop Grand Lake Shake
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- 1/2 cup labneh or plain greek yogurt
- 1 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped chives
- 2 teaspoons Oaktown Spice Shop Grand Lake Shake
- ½ teaspoon lemon zest
Directions
- Preheat the oven to 425F.
- Add the potatoes to a medium pot. Cover with water and season generously with sea salt. Bring to a boil over medium-high heat, and boil for 10 minutes, or until fork-tender. Drain, and let cool for 5 to 10 minutes.
- Grease a large baking tray with 3 tablespoons of olive oil.
- Use the bottom of a glass or measuring cup to “smash” the potatoes until flattened.
Add the smashed potatoes to the baking tray in an even layer, and drizzle with remaining 2 tablespoons of oil, sprinkling with 1 tablespoon Grand Lake Shake to coat.
- Bake for 25 to 30 minutes, or until crispy, flipping halfway through.
While the potatoes are baking, make the dipping sauce: In a medium bowl, combine the yogurt or labneh, dill, parsley, chives, Grand Lake Shake, and lemon zest. Mix to combine.
- Serve the potatoes with dipping sauce and additional fresh herbs to garnish, if desired.
