Smashed Spud Patties with Tapenade Cream
Crispy, golden, and bursting with Mediterranean flavor, Smashed Spud Patties with Tapenade Cream is the ultimate crowd-pleaser for dinner parties or casual family meals. Tender baby potatoes are first boiled to perfection, then smashed and roasted until irresistibly crunchy. They’re seasoned with smoky paprika, a touch of salt, and a sprinkle of fresh parsley for added color and taste. The star of the dish? A luscious tapenade cream made from creamy Greek yogurt, zesty olive tapenade, tangy lemon juice, and just a hint of garlic. This easy-to-make recipe comes together in under an hour and is perfect as a side dish, appetizer, or even a light vegetarian main. Pair these crispy potato patties with the rich, savory dip for an explosion of textures and flavors in every bite.
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Recipe Information
Ingredients
- 500 g Baby potatoes
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 2 tbsp Fresh parsley
- 120 g Plain Greek yogurt
- 3 tbsp Prepared olive tapenade
- 1 clove Garlic clove (minced)
- 1 tbsp Lemon juice
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Bring a large pot of salted water to a boil and add the baby potatoes. Cook for about 15 minutes or until fork-tender.
Drain the potatoes and let them cool slightly. Place each potato on the prepared baking sheet and gently smash them with the bottom of a glass or a potato masher until flattened but still intact.
Drizzle the olive oil over the smashed potatoes, ensuring they're evenly coated. Sprinkle them with salt, black pepper, and paprika.
Roast the potatoes in the preheated oven for 20–25 minutes, or until crispy and golden brown.
While the potatoes are roasting, prepare the tapenade cream. In a small mixing bowl, combine the Greek yogurt, olive tapenade, minced garlic, and lemon juice. Mix well until smooth and creamy.
Once the potatoes are done, remove them from the oven and sprinkle fresh parsley over the top for added flavor and color.
Serve the smashed spud patties warm with a generous dollop of the tapenade cream on the side or drizzled on top.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 8.4 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2433 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
