Crispy smashed potatoes with yogurt vinaigrette (vegetarian)

INGREDIENTS FOR POTATOES 

• Himalayan sea salt

• Black pepper

• 10 baby potatoes

• 1/2 cup of extra virgin olive oil

• Olive oil spray

• 1 shallot

• Dry oregano and basil

• Chili flakes

INGREDIENTS FOR YOGURT VINAIGRETTE 

• 1 cup unsweetened Greek yogurt

• 1/4 cup extra virgin olive oil

• 2 teaspoons agave

• 1 teaspoon minced garlic

• Himalayan sea salt

• Black pepper

DIRECTIONS FOR POTATOES 

1. Pre-heat oven to 400*. Coat baking tray with olive oil spray.

2. Lay potatoes on baking tray, sprinkle olive oil, sea salt and black pepper over potatoes.

3. Let potatoes cook for 40 minutes until tender.

4. Using the bottom of a large spoon (or glass), press down lightly and smash a potato, repeat with each.

5. Spray the tops with more olive oil.

6. Cook for another 20 minutes, until tops of potatoes start to golden.

7. Flip potatoes over, cook for another 10 minutes. Slice the shallot and add to tray to cook for last 10 minutes.

8. Remove potatoes from oven and let cool for a few minutes.

9. Drizzle over yogurt vinaigrette and top with dry herbs and chili flakes. Enjoy immediately!

DIRECTIONS FOR VINAIGRETTE

1. In a small bowl, whisk together the yogurt, oil, agave, minced garlic, sea salt, and pepper. Taste and adjust if necessary.