Instructions
Follow the steps and taste along the way.
Boil the potatoes
Place the potatoes in a pot, cover with 1.5 l of cold water, and add 2 g of salt. Bring to a boil and cook for 18 to 22 minutes, until the tip of a knife slides easily into them.
Make the yogurt dip
In a bowl, mix the Greek yogurt, dill, lemon juice, pressed garlic, and the remaining 2 g of salt. Refrigerate until the potatoes are roasted.
Smash and season
Preheat the oven to 220 °C. Drain the potatoes and let them steam-dry for 5 minutes. Arrange them on a baking sheet lined with parchment paper, then gently press each potato with the bottom of a glass until it is about 1.5 cm thick. Drizzle with oil and sprinkle evenly with black pepper.
Roast until crispy
Roast the potatoes at 220 °C for 25 to 30 minutes, until their edges are deep golden and crispy. Check the undersides halfway through roasting; if they already lift easily from the parchment, you can turn them over.
Serve warm
Transfer the hot potatoes to a plate and serve the dip alongside or in a small bowl on top. Eat immediately while the edges are crispy; the cool lemon dip balances their salty, roasted flavor.
