Dinner

Smashed Potatoes

Written by: Shey Nascimento Hutzler

Time: 50 minutes
SERVINGS: 2-4
Smashed Potatoes

Shey's Late Summer Spread 

Our friend, content creator and recipe developer, Shey has shared 4 recipes using late summer produce, creating the perfect seasonal spread using Brightland Extra Virgin Olive Oil, Vinegar and Honey. 

Be sure to check out her other dishes: Eggplant Caprese, Halloumi Salad, and Mushroom & Steak Kebobs.

Ingredients

For the Potatoes:

For the Yogurt Dip:

Instructions

  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.

What You'll Need

Alive Extra Virgin Olive Oil Alive Extra Virgin Olive Oil
Alive Extra Virgin Olive Oil
Sold Out
Herbaceous, grassy flavor for drizzling or dipping 4.9 Stars,513 reviews

Reading next

Breakfast Egg Bites with Pizza Oil

Breakfast Egg Bites with Pizza Oil

VG
Mushroom & Steak Kabobs

Mushroom & Steak Kabobs

GF
DINNER