Smashed Potatoes with Walnuts and Yogurt Sauce

INGREDIENTS

• 1 ½ pounds gold potatoes

• 2 tablespoons olive oil

• ½ cup plain greek yogurt

• ½ cup chopped herbs of choice (I used dill and parsley)

• Juice of ½ a lemon

• 1 clove garlic, grated

• Salt, to taste

• ⅓ cup Mariani Walnuts

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INSTRUCTIONS

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

2. Bring a large pot of generously salted water to a boil.  Add the potatoes and boil for 20 minutes, until they can easily be poked through with a fork.  Use a colander to strain out the water and let the potatoes sit and dry for a few minutes.

3. Transfer the boiled potatoes to the prepared baking sheet.  Use the bottom of a cup to smash them down.  Drizzle on the olive oil and sprinkle on some salt.  Bake for 40-45 minutes, until golden and crispy.

4. While the potatoes are baking, make the yogurt sauce.  Add the yogurt, herbs, lemon juice, garlic, and about ¼ teaspoon of salt to a bowl and mix until combined.  Taste and adjust salt as needed.

5. Toast the walnuts.  Add the walnuts to a small skillet over medium heat.  Toss over heat for 3-5 minutes, until toasty and fragrant.

6. Assemble.  Spread the yogurt sauce on a serving dish.  Once the potatoes have cooled for 5-10 minutes, place them on top of the sauce.  Add the toasted walnuts on top.