Crispy Potatoes with Yogurt Dill Dip (Greek Inspired)

I love potatoes. Who doesn’t? There are so many different ways you can cook them or cook with them. This recipe for crispy potatoes with a side of yogurt dill dip is so delicious. You get that crisp of the potato that you want, with the creamy flavor pop in the dip on the side.

Why you’ll love these crispy potatoes:

• Flavorful: With the added yogurt dill dip on the side you add a pop of color and uniqueness to your crispy potatoes
• Versatile: Use this recipe for crispy potatoes as a regular side dish in your house. Add it with different sauces or enjoy on its own
• Quick & Easy: This recipe is so easy to make and won’t take much time at all to whip up as a side

Ingredient Notes:

Baby Potatoes: I used baby potatoes for this crispy potatoes recipe but you can really use any baking potato, just cut bigger potatoes in bite size pieces.

Greek Yogurt: Make sure to use Greek yogurt for the sauce. Not only is it added protein, but it has a thicker consistency that makes the dip less watery than a regular plain yogurt would. If you’re vegan, sub the yogurt for your fav vegan sour cream or yogurt substitute.

Baking Soda: Baking soda may seem like a weird ingredients for crispy potatoes but it actually breaks down the pectin in the potato and draws starch to the surface. With this, you’ll get wonderful browning and a crispiness.

How to make crispy potatoes:

1. Preheat the oven to 425F.
2. Bring a large pot of water along with 1 tsp salt and ½ tsp baking soda to a boil.
3. Add in baby potatoes and cook for 15-20 minutes, until very soft. Remove and drain in a colander.
4. Sheet pan drizzle ⅓ cup olive oil and ⅓ cup parmesan cheese. Stir together to combine.
5. Place potatoes across the baking sheet (on the parmesan cheese – olive oil mixture) and using the bottom of a glass cup press down on potatoes to ‘smash’ each until ¼-½ inch thick. Drizzle or brush with 2 tbsp olive, sprinkle over mixture of garlic powder, salt and pepper.
6. Bake for 35-45 minutes until crispy and crust has formed on the bottom.
7. While the potatoes are baking, make the dill dip. In a bowl mix together: yogurt, dill, garlic, salt, pepper, lemon juice, olive oil and chives.
8. Transfer cooked potatoes to a platter; serve topped with fresh chopped chives and dill dip.

Expert Tips & FAQ:

How do you make potatoes crispy? The secret ingredient is baking soda. It helps break down the pectin in the potato and draws starch to the surface which assists in the crispiness.

Do I have to boil my potatoes first? If you want to achieve the crispy on the outside, and soft on the inside consistency, boiling your potatoes before baking them will help.

I don’t like dill: You can definitely sub the dill for another herb like parsley, but naturally, you’ll get a different flavor.

Storage: These are best enjoyed when made fresh.

Other potato recipes you’ll love:

• Best Scalloped Potato Recipe
• Roasted Garlic Mashed Potatoes
• Smashed Potatoes Recipe
• Roasted Sweet Potatoes

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.  

Crispy Potatoes with Yogurt Dill Dip

5 from 1 vote

These crispy potatoes are Greek-inspired with a creamy yogurt dill dip on the side.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 15 mins

Cook Time 45 mins

Course Appetizers + Sides

Cuisine Greek-Inspired

Servings 4

Calories 519 kcal

Ingredients

  

1x2x3x

• 1.5 lbs baby potatoes (about 25 baby potatoes)
• 1 tsp salt
• 1/2 tsp baking soda
• 1/3 cup olive oil
• 1/3 cup shredded parmesan cheese
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground pepper
• 2 tbsp olive oil
• fresh chives for garnish

Dill Dip

• 1 cup greek yogurt
• 1/4 cup fresh dill, roughly chopped
• 3 garlic cloves, grated
• 1 tsp salt
• 1/2 tsp ground pepper
• juice of 1/2 lemon
• 1/4 cup chopped fresh chives
• 2 tbsp olive oil

Instructions

 

• Preheat the oven to 425F.
• Bring a large pot of water along with 1 tsp salt and ½ tsp baking soda to a boil.
• Add in baby potatoes and cook for 15-20 minutes, until very soft. Remove and drain in a colander.
• Sheet pan drizzle ⅓ cup olive oil and ⅓ cup parmesan cheese. Stir together to combine.
• Place potatoes across the baking sheet (on the parmesan cheese – olive oil mixture) and using the bottom of a glass cup press down on potatoes to ‘smash’ each until ¼-½ inch thick. Drizzle or brush with 2 tbsp olive, sprinkle over mixture of garlic powder, salt and pepper.
• Bake for 35-45 minutes until crispy and crust has formed on the bottom.
• While the potatoes are baking, make the dill dip. In a bowl mix together: yogurt, dill, garlic, salt, pepper, lemon juice, olive oil and chives.
• Transfer cooked potatoes to a platter; serve topped with fresh chopped chives and dill dip.

Video

Nutrition

Calories: 519kcal | Carbohydrates: 35.9g | Protein: 13.1g | Fat: 38.5g | Saturated Fat: 7.6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25.5g | Cholesterol: 14.1mg | Sodium: 2074.7mg | Fiber: 5g | Sugar: 5.8g

Review This Recipe Let us know how it was!

5 from 1 vote