Gourmet Smashed Potatoes with Creamy Herb Sauce
Deliciously crispy on the outside and fluffy on the inside, these gourmet smashed potatoes paired with a creamy herb sauce offer a perfect side dish for any meal.
Servings: 6 servings
Calories: 320kcal
Ingredients
For the Smashed Potatoes
- 2 pounds baby potatoes (mini yellow potatoes) Tender and buttery, these mini potatoes lend great flavor and texture.
- 3 tablespoons olive oil, divided A staple in cooking that adds healthy fats and enhances flavors.
- 1/2 teaspoon salt An essential seasoning that brings out the best in the potatoes.
- 1/4 teaspoon black pepper A hint of spice that rounds out the flavor.
For the Creamy Herb Sauce
- 3/4 cup Greek yogurt Creamy and thick, this adds a delightful tang.
- 1/2 cup Kewpie mayonnaise (or regular mayo) Adds richness and creaminess to the sauce.
- 2 teaspoons Dijon mustard A zesty kick that elevates the overall flavor profile.
- 1/2 lemon juiced Fresh and vibrant, the juice brightens the sauce.
- 1 clove garlic, minced Aromatic and bold, it brings warmth to the dish.
- 1/4 cup fresh parsley, chopped Brightens the dish with color and freshness.
- 1 dill pickle, finely chopped A tangy surprise for extra flavor.
- 1 shallot, finely chopped Soft sweetness that complements the dish beautifully.
- 1-2 scallions, chopped (optional) Adds a sharp bite and crunch.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the baby potatoes in a large pot filled with well-salted cold water and bring it to a boil. Cook for 7-8 minutes until they’re just tender enough to be pierced with a fork.
- Drain the potatoes and set aside to cool slightly.
Smash & Roast
- Ensure the potatoes are dry by patting them gently with a paper towel.
- Transfer the potatoes to the prepared baking sheet and gently smash each potato using the bottom of a glass.
- Brush each smashed potato with two tablespoons of olive oil, and season with salt and black pepper.
- Roast in the preheated oven for about 45-60 minutes, flipping them halfway through until golden brown and crispy.
Make the Creamy Herb Sauce
- In a mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley. Whisk until smooth.
- Stir in the finely chopped dill pickle and shallot. Season with additional salt and black pepper to taste. Cover and refrigerate until ready to serve.
Toss & Serve
- Once the roasted potatoes are crispy, let them cool for about 5 minutes.
- Transfer the potatoes to a large bowl and drizzle the creamy herb sauce over them. Gently toss until evenly coated.
- Garnish with chopped scallions and crispy potato bits if desired. Serve warm.
Notes
For extra flavor, add grated parmesan cheese to the potatoes before roasting. Experiment with fresh dill or chives in the sauce. For some spice, consider including diced jalapeños or cayenne pepper.