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Smashed Baked Potatoes Topped With Greek Yogurt

Back home in New York and loving the snow + cold + eating all of the cozy/basic foods. These smashed…
Back home in New York and loving the snow + cold + eating all of the cozy/basic foods. These smashed baked potatoes with all of the fixings are everything right now.

Recipe

Ingredients


1 lb small yukon gold potatoes


1 tbsp olive oil


2 tbsp butter, divided


handful fresh parsley, chopped


handful green onions, sliced


salt and freshly ground black pepper


1/2 cup greek yogurt


Directions


Preheat oven to 500˚ F. Add potatoes to a pot and cover with cold water. Bring to a boil and cook until fork tender, about 15-20 minutes. 


Drain potatoes and add to a parchment lined baking sheet. Smash each potato with the back of a fork, then drizzle with olive oil and season with salt and pepper. 


Roast in the oven until crisp and golden brown, about 15 minutes. 


Top each potato with butter, herbs and a dollop of greek yogurt before serving. 


 

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