Name: Crispy Smashed Potatoes with Dill Pickle Dressing
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1½ lb baby gold or yellow potatoes, whole and unpeeled; 2 Tbsp extra-virgin olive oil; 2 tsp kosher salt; ¼ tsp black pepper; ½ cup dill pickles, finely chopped; ½ cup red onions, finely chopped; ¼ cup fresh dill, loosely packed, finely chopped; ¼ cup fresh parsley, finely chopped; 1 Tbsp chives, chopped; ¾ cup Greek yogurt; 2 Tbsp mayonnaise; 3-4 Tbsp lemon juice; 2 cloves garlic, finely minced; 1 Tbsp Dijon mustard; ¼ tsp kosher salt; ¼ tsp black pepper

Description

A delicious recipe for crispy smashed potatoes topped with a creamy dill pickle dressing.

Ingredients

Scale

1½ lb baby gold or yellow potatoes, whole and unpeeled
2 Tbsp extra-virgin olive oil
2 tsp kosher salt
¼ tsp black pepper
½ cup dill pickles, finely chopped
½ cup red onions, finely chopped
¼ cup fresh dill, loosely packed, finely chopped
¼ cup fresh parsley, finely chopped
1 Tbsp chives, chopped
¾ cup Greek yogurt
2 Tbsp mayonnaise
3–4 Tbsp lemon juice
2 cloves garlic, finely minced
1 Tbsp Dijon mustard
¼ tsp kosher salt
¼ tsp black pepper

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Instructions

Preheat the oven to 425℉ (218°C) and prep a baking sheet with parchment paper sprayed with olive oil spray for easy clean up.
Wash your potatoes and add them to a large pot of cold water with a generous amount of salt. Bring them to a boil over high heat. Turn down the heat to a simmer and cook the potatoes for 10-15 minutes until they are fork-tender. Then pour off the salted water and dry and cool the potatoes.
Once the potatoes have cooled to room temperature, add them to the baking tray and smash the potatoes with the bottom of a sturdy water glass or a small bowl in a single layer to give you a larger surface area to work with. Coat the potatoes in olive oil, salt, and pepper. Roast in the oven for 40-50 minutes, until they are crispy.
While the potatoes are roasting, add all the dressing ingredients (Greek yogurt, mayonnaise, lemon juice, garlic, Dijon mustard, red onions, chives, dill, parsley, and pickles) to a large bowl and stir to combine.
When the potatoes are done roasting, add them to the large mixing bowl with the dressing and other ingredients and stir to combine.
Hint: leave a bit of space between the potatoes on the baking sheet. This will help them to crisp up! You may need to use a second tray depending on the size of the baking sheet you’re using.

Notes

Cooking time may vary depending on your oven.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 850mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 5mg