Crispy Zhoug Smashed Potatoes with Lemon Garlic Labneh

Crispy Zhoug Smashed Potatoes with Lemon Garlic Labneh

These crispy smashed potatoes are the kind of dish that disappear straight off the pan. Golden and crunchy, piled over a cool, lemony garlic labneh, and finished with a bold drizzle of Shuug Original Zhoug Hot Sauce, they hit that perfect balance of creamy, crispy, and spicy. If you’ve been exploring the Hot & Spicy Box, this is one of those recipes that really lets the flavors do the work—simple ingredients, big heat, and just enough brightness to keep you going back for one more bite.

Yield: Serves 4–6 | Prep Time: 15 minutes |Cook Time: 45–50 minutes

Ingredients

For the smashed potatoes

  • 1½ lbs baby potatoes (Yukon gold or red)
  • 2 tbsp olive oil (the best selection found in our Drizzle & Drip box!)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder 
  • ¼ tsp smoked paprika 
  • ¼–⅓ cup Shuug Original Zhoug Hot Sauce (to taste)

For the lemon garlic labneh

  • 1 cup labneh (or thick Greek yogurt)
  • 1 small garlic clove, finely grated
  • Zest of 1 lemon
  • 1–2 tbsp fresh lemon juice
  • Salt, to taste

To serve

  • Fresh herbs (cilantro, parsley, or dill)
  • Flaky sea salt
  • Optional: extra lemon zest or chili flakes

Instructions

  1. Boil the potatoes Add potatoes to a large pot of well-salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let steam dry for 5 minutes.
  2. Smash + roast Preheat oven to 425°F. Transfer potatoes to a parchment-lined baking sheet. Gently smash each potato with the bottom of a glass until flattened but still intact. Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
    Roast for 25–30 minutes, flipping once, until deeply golden and crispy.
  3. Coat with zhoug Remove the hot potatoes from the oven. While they’re still sizzling, spoon Shuug Original Zhoug Hot Sauce over the potatoes and gently toss or brush to coat evenly. Return to the oven for 5–7 minutes, just long enough for the sauce to cling and slightly caramelize without losing its fresh, herby punch.
  4. Make the labneh While the potatoes finish roasting, stir together labneh, grated garlic, lemon zest, lemon juice, and salt. Adjust to taste—it should be bright and tangy.
  5. Assemble Spread the lemon garlic labneh onto a serving platter. Top with the zhoug-coated smashed potatoes.
  6. Finish + serve Garnish with fresh herbs, flaky sea salt, and extra lemon zest if desired. Serve warm.

Foodie Box Love Notes & Tips

  • This makes a great side dish to our Harissa Chicken. (To cool things down, serve with extra labneh, or cut the heat of the chicken with a can of crushed tomatoes in the braising liquid.)
  • Tossing/brushing the potatoes while hot is key—it helps the zhoug really stick.
  • This recipe scales beautifully for a crowd. For the best texture, arrange the smashed potatoes in a single layer so they roast up crisp and golden rather than soft.
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