Smashed New Potatoes with Fresh Herbs
Liven up ho-hum potatoes by “smashing” them with a combo of tangy yogurt and garden-fresh herbs. A simple and scrumptious accompaniment to your favorite roast beef or as a fun “side” to serve at your summer barbecues.
Recipe adapted from: Parsley Smashed New Potatoes, Eating Well Magazine July/August 2009
Recipe adapted from: Parsley Smashed New Potatoes, Eating Well Magazine July/August 2009
Ingredients
- 2 pounds new potatoes red, yellow and purple are pictured
- 2 green onions trimmed
- 4 large leaves fresh sage
- 4 large sprigs fresh Italian parsley
- 8 sprigs fresh thyme leaves removed from stem
- 1/2 cup plain Greek yogurt
- 2 tablespoons softened butter
- 1/2 teaspoon kosher salt or to taste
- Freshly ground pepper to taste
Instructions
- Place about 1-inch of water in a large pot; bring to a boil. Insert a steamer basket. Add potatoes; cover.
- Steam potatoes for 20 to 25 minutes or until very tender when pierced with a fork. (Toward the end of steaming, if water level is too low, add more boiling water.) Drain well.
- While potatoes are steaming, mince herbs and green onions.
- In a large bowl, combine yogurt, butter, minced herbs, salt and pepper.
- Add warm potatoes; smash coarsely with yogurt-herb mixture. Serve immediately.
Notes
Make Ahead and Storage Tips: to serve warm, this dish is best prepared prior to serving. Or prepare 1 day ahead to serve as a potato salad. Store leftovers covered and refrigerated.
Can’t find new potatoes? Substitute with red potatoes, cutting into chunks before steaming.
Need dairy-free? Smash the potatoes with chicken or vegetable broth instead of yogurt and butter.
Go crazy with fresh herbs! Feel free to experiment with your favorite herbs that are available seasonally such as dill, basil, marjoram and rosemary.
This dish would be delicious served with Maple-Orange Glazed Turkey Breast.
