Crispy, Spicy Smashed Potatoes with Garlic Cilantro Labneh
A comforting dish of crispy smashed potatoes paired with a creamy garlic cilantro labneh, perfect for gatherings or a cozy family dinner.
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
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheat, place 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 for up to a month.