Directions

1. Preheat oven to 400°F.

2. Thoroughly wash and scrub 2 pounds of waxy potatoes under cool, running, drinkable water. 

3. In a large pot of cold water, add potatoes and ½ cup of kosher salt. Over high heat, bring to a boil and cook potatoes until fork tender, about 15 minutes. Drain and let cool slightly. 

4. Add potatoes to a rimmed baking sheet. Use the bottom of a large measuring cup or glass to smash the potatoes individually. 

5. Drizzle them with ⅓ cup of extra-virgin olive oil and season with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Roast until golden brown and crispy, about 30-35 minutes.

6. In a small bowl, add 1 cup of pasteurized plain whole milk Greek yogurt, 4 cloves of grated garlic, and 1 tablespoon of water to thin it out. Season with kosher salt and freshly ground black pepper to taste. Stir to combine and set aside.

7. Spread yogurt on the bottom of a large serving plate and top with baked smashed potatoes. Add ¼ cup of crumbled pasteurized feta cheese, 1 teaspoon of sumac, and a drizzle of extra-virgin olive oil.

8. Thoroughly wash a small handful of chives, a small handful of fresh dill, and a small handful of fresh flat-leaf parsley under cool, running, drinkable water.

9. Chop all the fresh herbs and scatter over the potatoes. Garnish with flake salt and freshly ground black pepper. Eat up, Mama!