Crispy, Spicy Smashed Potatoes with Garlic Cilantro Labneh
Introduction
Imagine the warm aroma of roasted garlic wafting through your kitchen, mingling with the spicy, smoky scent of paprika and cumin as crispy potatoes sizzle in the oven. There’s nothing quite like the joy of discovering a dish that’s not only delicious but also deeply comforting—like a warm hug on a chilly evening. Today, I’m thrilled to share my recipe for Crispy, Spicy Smashed Potatoes with Garlic Cilantro Labneh, a dish that brings a cozy vibe to any family gathering or weeknight dinner. Each potato, golden-brown and crunchy, is paired with a luscious labneh spiced with garlic and fragrant cilantro, creating a perfectly indulgent treat that’s hard to resist. Let’s dive into this flavorful adventure together!
Why You’ll Love This Recipe
This homemade recipe for crispy, spicy smashed potatoes is bound to win over hearts around the table. Here are just a few reasons why it stands out:
- Quick Family Meal: With a total time of just 45 minutes, this dish fits perfectly into busy weeknights without sacrificing flavor.
- Comforting and Joyful: The combination of crispy potatoes and creamy garlic cilantro labneh makes it an ideal comfort food to savor with loved ones.
- Festive Dish: Great for gatherings and celebrations, it serves beautifully when entertaining guests.
- Healthier Option: Packed with wholesome ingredients, it’s a guilt-free indulgence, allowing you to enjoy every bite.
- Customizable Flavors: Feel free to mix in your favorite spices or herbs, creating your own twist on this cozy favorite.
Ingredients with Notes
For the Crispy, Spicy Smashed Potatoes with Garlic Cilantro Labneh, you will need the following ingredients:
- 1.5 pounds baby potatoes: These small potatoes are perfect for smashing and crisping up.
- 3 tablespoons olive oil: Offers a rich flavor and helps achieve that crunchy texture.
- 1 teaspoon smoked paprika: Adds a depth of flavor with a hint of smokiness.
- 1 teaspoon ground cumin: Brings warmth and earthiness to the potatoes.
- Salt and freshly ground black pepper: Essential for seasoning.
- 1 cup labneh: This creamy Middle Eastern yogurt adds a tangy element; you can swap Greek yogurt for a lighter option.
- 4 cloves garlic, minced: Fresh garlic provides a robust flavor.
- 1/4 cup fresh cilantro, chopped: Adds freshness and vibrant color.
- Juice of 1 lemon: A splash of acidity brightens the dish.
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
This dish is not only quick to prepare, but the time you invest in roasting the potatoes is rewarded with deeply satisfying crunch and flavor!
Step-by-Step Cooking Instructions
- Preheat the oven: Set your oven to 425°F (220°C). This high heat will help your potatoes get crispy.
- Boil the potatoes: In a large pot, add the baby potatoes and cover them with water. Add a generous pinch of salt and bring to a boil. Cook for 15 minutes or until fork-tender.
- Drain and cool: Once cooked, drain the potatoes and let them cool for a few minutes. This step is crucial for achieving a nice crisp.
- Smash the potatoes: On a parchment-lined baking sheet, place the potatoes and gently smash each one with a fork or a potato masher until they’re about 1/2 inch thick.
- Season the potatoes: Drizzle olive oil over the smashed potatoes, then sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss gently to coat evenly.
- Roast: Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and crispy. You’ll know they’re done when your kitchen starts smelling incredible!
- Prepare the labneh: While the potatoes roast, in a bowl, mix the labneh with minced garlic, chopped cilantro, lemon juice, and a pinch of salt. Stir until combined and creamy.
- Serve and enjoy: Once the potatoes are crispy, plate them up and dollop the garlic cilantro labneh over the top. Optional: garnish with additional cilantro for a pop of color.
Tips and Variations
- Healthier Swaps: For a lighter version, use an air fryer instead of the oven, or reduce the oil used for roasting.
- Flavor Upgrades: Mix in other spices such as chili powder for more heat or parmesan cheese before roasting for an ooey-gooey twist.
- Seasonal Ingredients: Swap cilantro for fresh parsley or dill according to your taste or availability.
Serving Ideas
Pair these Crispy, Spicy Smashed Potatoes with Garlic Cilantro Labneh with grilled chicken or fish for a complete meal. They also make a fantastic appetizer or shareable side at your next holiday gathering, accompanied by a zesty salad and a glass of chilled white wine. Imagine the laughter and shared stories over the table, with crispy potatoes adorned with a dollop of creamy labneh, bringing everyone together.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in the oven for about 10-15 minutes at 350°F (175°C) to restore their crunch. You can also freeze the cooked potatoes in a single layer, then transfer to a freezer bag for up to a month. Just keep in mind that they might lose some crispiness.
Chef’s Pro Tips
- Choose the right potatoes: Baby or waxy potatoes hold their shape better for smashing.
- Don’t overcrowd the pan: Ensure the potatoes have space between them on the baking sheet for even crisping.
- Let the labneh sit: Allow the labneh to sit at room temperature for 10 minutes before serving; it enhances the flavors.
- Use fresh herbs at the end: For a burst of flavor, add freshly chopped herbs just before serving.
- Experiment with spices: Feel free to adjust the spices based on your preferences or what you have on hand—you can’t go wrong!
FAQs
- Can I make a dairy-free version? Yes! Substitute the labneh with a dairy-free yogurt or cashew cream for a vegan-friendly option.
- What can I serve as an alternative sauce? Try a spicy tahini sauce or a yogurt dip with a kick to complement the flavors.
- Can I prep these in advance? Boil the potatoes ahead of time and smash them when you’re ready to roast for a quick meal!
Conclusion
As you embark on your culinary journey of making Crispy, Spicy Smashed Potatoes with Garlic Cilantro Labneh, remember that cooking is all about love and connection. This dish is more than just a side; it’s a beautiful way to gather around the table, share joy, and create lasting memories with those you cherish. I hope you find as much comfort and happiness in this recipe as I do. So grab your ingredients and let’s make something delicious together! Don’t forget to share your creations with friends and family—everyone deserves a taste of this delightful dish!
Contents
Crispy, Spicy Smashed Potatoes with Garlic Cilantro Labneh
Ingredients
For the Smashed Potatoes
- 1.5 pounds baby potatoes These small potatoes are perfect for smashing and crisping up.
- 3 tablespoons olive oil Offers a rich flavor and helps achieve that crunchy texture.
- 1 teaspoon smoked paprika Adds a depth of flavor with a hint of smokiness.
- 1 teaspoon ground cumin Brings warmth and earthiness to the potatoes.
- Salt and freshly ground black pepper Essential for seasoning.
For the Garlic Cilantro Labneh
- 1 cup labneh This creamy Middle Eastern yogurt adds a tangy element; you can swap Greek yogurt for a lighter option.
- 4 cloves garlic, minced Fresh garlic provides a robust flavor.
- 1/4 cup fresh cilantro, chopped Adds freshness and vibrant color.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large pot, add the baby potatoes and cover them with water. Add a generous pinch of salt and bring to a boil. Cook for 15 minutes or until fork-tender.
- Once cooked, drain the potatoes and let them cool for a few minutes.
- On a parchment-lined baking sheet, place the potatoes and gently smash each one with a fork or a potato masher until they’re about 1/2 inch thick.
Cooking
- Drizzle olive oil over the smashed potatoes, then sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss gently to coat evenly.
- Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and crispy.
- While the potatoes roast, in a bowl, mix the labneh with minced garlic, chopped cilantro, lemon juice, and a pinch of salt. Stir until combined and creamy.
- Once the potatoes are crispy, plate them up and dollop the garlic cilantro labneh over the top.
Notes
Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.
📩 contact@dailypan.com • Pinterest