Smashed Potatoes

For the Potatoes:

• 2 lbs baby potatoes
• Brightland Alive Extra Virgin Olive Oil
• Salt
• 2 cloves garlic, minced
• 2 tbsp melted butter
• Fresh dill, chopped

For the Yogurt Dip:

• 1 cup Greek yogurt
• 1 tbsp Brightland Alive Extra Virgin Olive Oil
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced

1. Boil Potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Smash Potatoes: Drain the potatoes and transfer to a baking tray. Use a fork or the bottom of a glass to gently smash each potato.
3. Season and Bake: Drizzle with Brightland Alive Extra Virgin Olive Oil, sprinkle with salt, minced garlic, and melted butter. Bake at 425°F (220°C) for about 30 minutes, or until golden brown.
4. Prepare Yogurt Dip: In a bowl, mix Greek yogurt, olive oil, dill, and minced garlic.
5. Serve: Top the baked potatoes with fresh dill and serve with the yogurt dip.