Crispy Potato Smash Bowls

Boil the potatoes. Add potatoes to a large pot and cover with cold water by about 1 inch. Salt the water with 1 to 2 tablespoons kosher salt. Bring to a boil, then simmer until the potatoes are fork-tender, about 12 to 18 minutes depending on size.

Steam-dry. Drain well, then let the potatoes sit in the colander for 5 minutes. This step matters. Dry potatoes crisp better.

Heat the oven and prep the pan. Heat oven to 450°F. Add 3 tablespoons olive oil to a rimmed sheet pan and spread it around.

Smash and season. Transfer potatoes to the pan, leaving space between them. Use the bottom of a glass or measuring cup to gently smash each one to about 1/2 inch thick.

Drizzle with 1 to 2 tablespoons more olive oil, then sprinkle with garlic powder, paprika, black pepper, and a pinch of salt.

Roast until crispy. Roast for 25 to 35 minutes until the edges are deeply golden and crunchy. If you want to flip them, use a thin spatula and go gently. If flipping feels like chaos, skip it and rotate the pan halfway through instead. If your pan seems dry, add a tiny extra drizzle of oil around the potatoes.

Make the lemon herb sauce. While the potatoes roast, whisk together yogurt (or sour cream, or mayo), lemon juice, lemon zest, garlic, herbs, and a pinch of salt.

Add water a tablespoon at a time until it is drizzly but still creamy. If using mayo, expect to add a little extra water and or lemon to loosen it up.

Toast the crunchy topping. In a small skillet over medium heat, toast panko in 1 tablespoon oil or butter, stirring often, until golden, about 3 to 5 minutes. Turn off the heat and stir in Parmesan and red pepper flakes if using. Taste and season with a pinch of salt.

Assemble your bowls. Pile crispy potatoes into bowls or onto a platter. Spoon over the lemon herb sauce, then finish with the crunchy topping and flaky salt. Serve immediately while the edges are still loud and crunchy.