Crispy Double-Baked Smashed Potatoes with Lemon Herb Sauce
Ultra-crispy double-baked smashed potatoes topped with savory nutritional yeast and finished with a bright lemon herb sauce made with roasted garlic, fresh dill, parsley, and green onion.
Equipment
- Large Pot
- Sheet pan
- Parchment paper (optional)
- Small bowl
- Fork or potato masher
- Knife and cutting board
Ingredients
Potatoes
- 1.5 lbs small Yukon gold or baby potatoes
- 1 tbsp olive oil
- 3 tbsp nutritional yeast
- ¾ tsp kosher salt plus more to taste
- ½ tsp freshly cracked black pepper
Lemon Herb Sauce
- 4 roasted garlic cloves soft and caramelized
- 2 tbsp fresh lemon juice
- 2 tbsp finely sliced green onion
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 3 tbsp extra virgin olive oil
- Salt to taste
- Fresh cracked black pepper to taste
Instructions
- Preheat oven to 400°F. Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Remove cloves and set aside.
- Increase oven to 425°F.
- Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15–20 minutes depending on size. Drain and allow steam to dry for a few minutes.
- Transfer potatoes to a parchment-lined sheet pan. Toss lightly with olive oil, salt, and pepper.
- Bake for 20–25 minutes to dry out the surface.
- Remove potatoes from oven. Using the bottom of a glass or fork, gently smash each potato until flattened but still intact.
- Sprinkle generously with nutritional yeast, additional salt, and pepper. Drizzle lightly with more olive oil if desired.
- Return to oven and bake for another 20–25 minutes, or until deeply golden and crisp around the edges.
- In a small bowl, mash the roasted garlic into a paste.
- Whisk in lemon juice, green onion, parsley, dill, and olive oil until combined.
- Season with salt and black pepper to taste.
- The sauce should be loose enough to spoon but thick enough to cling to the potatoes. Adjust olive oil or lemon as needed.
- Spoon the lemon herb sauce generously over the crispy smashed potatoes just before serving. Finish with extra herbs, cracked pepper, or a final pinch of flaky salt if desired.
- Serve warm.
Notes
Let the potatoes steam dry after boiling. This helps them crisp better.
Don’t overcrowd the pan. Space = crisp.
The second bake is where the texture magic happens — let them go until the edges are deeply golden.
The sauce can be made ahead and stored in the fridge for up to 3 days. Bring to room temperature before serving.
Don’t overcrowd the pan. Space = crisp.
The second bake is where the texture magic happens — let them go until the edges are deeply golden.
The sauce can be made ahead and stored in the fridge for up to 3 days. Bring to room temperature before serving.