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
2poundsnew potatoesred, yellow and purple are pictured
2green onionstrimmed
4large leaves fresh sage
4large sprigs fresh Italian parsley
8sprigs fresh thymeleaves removed from stem
1/2cupplain Greek yogurt
2tablespoonssoftened butter
1/2teaspoonkosher saltor 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.