Buttery Smashed Potatoes
with Herbed Yogurt Dip
a dinner recipe
Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.
These crispy smashed potatoes start with a simple method, boiling them whole, then smashing and brushing with A Likkle More blend mixed with melted butter. The herbed yogurt dip adds a cool contrast, and my family loves them with burgers or grilled chicken.
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 55 M
TOTAL | 1 H 10 M
4 SERVINGS
| 3-5 potatoes (~115g)
SPECIAL EQUIPMENT:
MEDIUM-SIZED POT
SHEET PAN
- Prepare a sheet pan by lining with parchment paper, set aside. Preheat oven to 425ºF.
- Add washed potatoes to a medium sized pot with cold water. Bring potatoes to a boil on high heat and cook for 20-30 minutes, or until a toothpick can poke through without resistance.
- Drain the potatoes then arrange evenly spaced on the prepared sheet pan. Drizzle olive oil over potatoes and rub to evenly coat. Using a heavy-bottomed glass or mug, gently smash each potato to flatten, taking care to keep the potatoes intact. Sprinkle with Atlantic Salt, to taste.
- Place in oven and bake until lightly golden around the edges, about 15 minutes.
- While the potatoes bake, add A Likkle More blend to the bowl of melted butter. Stir to evenly distribute the spice blend.
- Remove the potatoes from the oven. Using a silicone pastry brush, generously brush the spiced butter onto each potato. Return to the oven and bake for an additional 10 minutes, or until the potatoes are golden and crispy.
- While the potatoes continue to bake, combine all the dip ingredients in a small bowl. Stir to fully combine.
- Remove potatoes from the oven and serve immediately with the dip.
Store well-wrapped in the refrigerator for up to 3 days.
Using a kitchen towel or paper towels, dry the boiled potatoes before smashing for extra crispy edges.
The butter and spice blend are added towards the end of roasting the potatoes to prevent the spices from burning.
fine grain
Offers a briny aroma, robust salinity, and mineral complexity, perfect for everyday seasoning.
0.5 oz - PORTION$0.50
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
freeze dried
flakes
Freeze-dried chives flakes bring a mild, onion-like flavor and a pop of green to your dishes, with the convenience of a long shelf life.
0.25 oz - REFILL$4
1 oz - REFILL$16
French
leaves
Tarragon's distinctive scent can be likened to a blend of sweet aniseed with a mild vanilla note. It has a slight bittersweet flavor with nuances of licorice and pepper.
0.11 oz - PORTION$0.50
0.5 oz - JAR$5
0.5 oz - REFILL$4
2 oz - REFILL$10
with Himalayan Salt
blend
Subtly pink, our garlic salt blends Himalayan mineral salt with rich garlic, enhancing meals with savory depth.
0.53 oz - PORTION$0.50
4 oz - JAR$5
16 oz - REFILL$10
vietnamese
fine ground
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
0.25 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
Memories of Jamaica
spice blend collab
Working on this spice blend has been a journey. A journey that took me back home to Kingston Jamaica where I found myself immersed in the all the smells and foods that I grew up with.
I have never considered myself much of a cook although perhaps others would disagree. I started off this path afraid to be in the kitchen without a clue where to begin. So when I resolved to turn myself into what I would consider a "home cook," the first place I turned was to my childhood. And this is where I found myself again when I started to develop my own spice blend.
Memories of being in the kitchen with my grandmother watching her as she happily laboured at the stove. The smell and aromas rising in waves from the bubbling pots and pans. Memories of driving through the city as the street vendors would be preparing food to be sold later in the day smoking meats in hollowed out barrels. Memories of afternoons at the beach watching as the fisherman would pull that day's catch into the sandy kitchens of the food huts that lined the nooks along the shore.
In this spice blend are all memories of those smells and aromas of my childhood. Even the name of this spice blend is something my grandmother would often say in the kitchen.
In Jamaican patois, a "likkle more" translates into a "little more." Although often used as a salutation, for this blend I use it as a way to describe the versatility of these flavours. You can use a little more or a little less to reach that perfect flavour.
