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Lunch recipe · from the recipe book

Smoky Smashed Russet Potatoes with Garlic Aioli

Crackly-edged smashed russets dusted with smoky paprika and cumin, served with a tangy garlic yogurt sauce for dipping.

Smoky Smashed Russet Potatoes with Garlic Aioli

Ingredients

  • 3 medium680 gRusset potatoescut into 2-inch chunks
  • 6⅓ cups1,500 gWater
  • ¾ tsp4 gSalt
  • 2 tbsp27 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ½ tsp1 gBlack pepper
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 clove3 gGarlicfinely grated
  • 2 tsp10 gLemon juice
  • 1 medium15 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with parchment.
  2. Put the potato chunks and the water in a pot with half of the salt, bring to a boil and simmer 12 to 15 minutes until a fork slides in easily.
  3. Drain the potatoes well and let them steam dry for 5 minutes.
  4. Brush the sheet pan with half of the olive oil, spread the potatoes on it, and press each piece flat with the bottom of a glass until it cracks open.
  5. In a small bowl, stir the smoked paprika, cumin, garlic powder, black pepper and a third of the remaining salt into the remaining olive oil, then brush this smoky oil over the potatoes.
  6. Roast 30 to 35 minutes, until the edges are deep golden and crisp.
  7. While the potatoes roast, make the sauce: stir the greek yogurt, grated garlic, lemon juice and the last of the salt together in a bowl.
  8. Scatter the green onion over the hot potatoes and serve with the garlic yogurt sauce on the side.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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