Rosemary-Sumac Smashed Potatoes with Roasted Garlic Dip

5 from 1 vote

Rosemary-Sumac Smashed Potatoes with Roasted Garlic Dip

Rosemary-Sumac Smashed Potatoes with Roasted Garlic Dip will become an instant favorite. Crispy roasted potatoes paired with a rich, creamy sauce with bright notes of sumac and herby undertones.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American, middle eastern

Diet: Gluten Free, Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large pot
Rimmed baking sheet
Mixing bowls

Ingredients

3 garlic cloves, unpeeled
1/4 cup plus 1 tsp. extra-virgin olive oil, divided
1.5 lbs. baby yellow potatoes
2 Tbsp. finely chopped fresh rosemary
1 Tbsp. ground sumac
2 1/2 tsp. kosher salt, divided
1/2 tsp. cracked black pepper
1/2 cup sour cream or plain full-fat Greek yogurt
1 Tbsp. tahini
1 Tbsp. fresh lemon juice

Instructions

Preheat oven to 450ºF.
Place garlic cloves in a piece of a foil and drizzle with 1 tsp. olive oil. Wrap the garlic in the foil and place in the oven once it preheats. Continue roasting garlic while you prepare the potatoes.
Place the potatoes in a large pot, and cover them with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes.
At this point, the potatoes should be just past fork-tender. Drain potatoes.
In a large bowl, combine remaining 1/4 cup olive oil, rosemary, sumac, remaining 1/2 tsp. salt, and black pepper. Add hot potatoes to mixture and let sit for 15 minutes, tossing occasionally.
Arrange potatoes on a baking sheet, making sure to leave about 2 inches of space in between each one.
Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around ½-inch thick. Brush any of the remaining oil mixture from the bowl over the potatoes.
Roast potatoes for 20 to 25 minutes. Broil for the final 2 to 3 minutes for extra crispiness. *During the final 10 minutes of roasting, remove garlic from oven.
Remove garlic from peels and place on a cutting board. Use the prongs of a fork to throughly mash garlic into a paste. Add to a bowl along with sour cream, tahini, and lemon juice; mix well.
Transfer smashed potatoes to a serving platter and serve alongside dip. (I like to drizzle a little extra olive oil over the dip before serving, along with a grind of cracked black pepper.)

Notes

While the dip can be made ahead, the potatoes are best enjoyed fresh!

Nutrition