November 08, 2023
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.
Recipe created by Micah Siva (@noshwithmicah)
24 oz baby potatoes
5 tablespoons extra virgin olive oil, divided
1 tablespoon Oaktown Spice Shop Grand Lake Shake
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
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 Oaktown Spice Shop 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, Oaktown Spice Shop Grand Lake Shake, and lemon zest. Mix to combine.
Serve the potatoes with dipping sauce and additional fresh herbs to garnish, if desired.
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November 09, 2023
November 09, 2023