Start by bringing a pot of water to a boil on the stovetop. While the water is heating up, wash the potatoes thoroughly to remove any dirt or debris.
Once the water is boiling, carefully add the potatoes to the pot. Allow them to simmer until they're easily pierced with a fork but still hold their shape, typically about 15-20 minutes depending on their size.
While the potatoes are boiling, preheat your oven to a toasty 220°C. This high temperature will help achieve that perfect crispy exterior on your smashed potatoes.
Once the potatoes are fork-tender, drain them in a colander and let them cool for a few minutes. You want them to be cool enough to handle but still warm.
Now, it's time to get smashing! Place the slightly cooled potatoes on a baking sheet lined with parchment paper. Using a glass, gently press down on each potato until they're flattened but not completely mashed.
Drizzle the smashed potatoes with a generous amount of olive oil, ensuring each one gets a good coating. Then, season them with italian herbs to taste.
Slide the baking sheet into the preheated oven and let the potatoes bake for 50-60 minutes. Keep an eye on them as they transform into crispy, golden perfection. You'll know they're ready when the edges are irresistibly crunchy and browned.
Yogurt Sauce Preparation
While the potatoes are baking, prepare the yogurt sauce.
In a mixing bowl, combine Greek yogurt, mayonnaise, mustard, lemon juice, chopped dill, pointed pepper, cucumber, red onion, chili flakes, salt, and pepper.
Mix well to combine all the ingredients thoroughly.
Once the potatoes are done, remove them from the oven and let them cool slightly. Transfer the smashed potatoes to the yogurt sauce.
Garnish with parsley and chili flakes for an extra burst of flavor.