Crispy smashed potatoes with creamy maple dressing

By Jason Skrobar
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  • 2 lbs baby potatoes
  • 1/2 cup extra virgin olive oil
  • Kosher salt and black pepper
  • 1 cup greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons dark maple syrup
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1/4 cup pecans, chopped


  1. Pre-heat oven to 425° Add potatoes to a large pot of well salted water over high heat and bring to a boil. Let the potatoes boil for 12 minutes. Drain potatoes and let cool slightly.
  2. Once the potatoes have cooled, smash them with the bottom of a glass . After you’ve smashed all the potatoes, transfer them to a rimmed baking sheet. Pour 1/2 cup of olive oil over all the potatoes, making sure they are well coated. Season well with salt and pepper. 
  3. Bake the potatoes for 20 minutes, remove them from the oven, flip them and return to the oven to bake for an additional 15 minutes - or until well crisped.
  4. While the potatoes are in the oven, mix together yogurt, mayonnaise, maple syrup, herbs (reserve a bit for garnish) and pecans. To plate, smear some of the maple dressing onto a platter and top with the crisply smashed potatoes. Dollop with a bit more dressing and sprinkle with herbs. Enjoy!

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