Smashed Potato with Yoghurt

Name: Smashed Potato with Yoghurt
Prep time: 15 min
Cook time: 40 min
Yield: 4–6 as a side
Cuisine: Middle Eastern

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roubashahin.com.au

Salads Sides

My twist on the viral smashed potato salad—crispy, creamy, tangy, and full of flavour. A salad you’ll want to serve straight away!

PREP TIME

15 minutes

COOK TIME

40 minutes

SERVES

4–6 as a side

About this recipe

This smashed potato with yoghurt is my twist on the viral smashed potato recipe doing the rounds—but with flavours I grew up with. Think golden, crispy baby potatoes roasted to perfection, then tossed through a creamy yoghurt tahini dressing, full of brightness and texture. It’s the kind of salad that’s best served straight away—warm, flavourful, and full of contrast.

I love potato salads that bring more than just mayo to the table. This one uses natural Greek yoghurt as the base, blended with tahini, lemon juice, and crunchy little additions like olives, gherkin, and spring onion. It’s rich but not heavy, with bold flavours that pair beautifully with the crispy potatoes. If you enjoy creative potato salads, try my Potato Salad with Sumac or my hearty Fatteh Salad for another twist.

This smashed potato with yoghurt is one of those recipes that feels both comforting and refreshing.

Ingredients

For the potatoes

20 baby potatoes
Olive oil, for drizzling
Salt, to taste

For the dressing

500 grams natural Greek yoghurt
1⁄2 cup chopped spring onion
1⁄3 cup finely diced gherkin
1⁄4 cup finely diced black olives
3 tablespoons tahini
Juice of 1⁄2 a lemon (about 2 tablespoons)
Salt, to taste

Notes from Rouba

Don’t skip the baking paper between the masher and potato—it stops everything from sticking.
Serve the salad warm for the best texture. Once it sits, the potatoes soften.
You can boil the potatoes ahead of time and roast them just before serving.
Add some chopped dill or parsley for a fresh twist.
Make sure your tahini is smooth and runny—thick tahini can make the dressing clumpy.

Method

Step 1. Prepare and roast the potatoes

Preheat the oven to 220°C (fan-forced) (425°F).

Boil the baby potatoes in salted water until fork-tender, then drain well. Line a large oven tray with baking paper. Place each potato onto the tray, then use a small square of baking paper between the potato and a hand masher to gently smash each one flat. This keeps the potatoes from sticking and makes clean-up easier. Once all the potatoes are smashed, drizzle them generously with olive oil and sprinkle with salt. Roast in a preheated oven at 220°C (fan) for about 30–40 minutes, or until golden and crispy on the edges.

Step 2. Make the yoghurt tahini dressing

While the potatoes are roasting, prepare the dressing. In a large bowl, combine the Greek yoghurt, chopped spring onion, diced gherkin, diced olives, tahini, and lemon juice. Add salt to taste and mix until smooth and creamy. The dressing should be thick but scoopable—adjust the lemon or tahini to balance the flavour to your liking.

Step 3. Assemble the potato salad

Once the potatoes are golden and crisp, remove them from the oven. Using a sharp knife, roughly chop them into smallish, chunky pieces. While they’re still warm, add them directly into the bowl of dressing. Gently toss everything together until the potatoes are well coated. Serve immediately while the potatoes are still crispy on the outside.

A FEW THINGS YOU’LL WANT TO KNOW

How long should I boil the potatoes?
Boil the baby potatoes in salted water until they’re just tender—soft enough to smash easily but not falling apart.

Can I substitute the gherkin and olives?
Absolutely. Try capers, pickled jalapeños, or even diced dill pickles for that same salty, sharp bite. You could also leave them out entirely if you prefer a simpler flavour.

Can I use sour cream instead of yoghurt?
Yes, you can! You can use all sour cream, or do a half yoghurt, half sour cream mix for a slightly richer, tangier result. It still works beautifully with the tahini and lemon.

Can I make this ahead of time?
This salad is best served fresh while the potatoes are still warm and crispy. If you’re prepping in advance, boil the potatoes and roast and make the dressing ahead—but toss just before serving.