Gourmet Smashed Potatoes with Creamy Herb Sauce
A delicious twist on a classic dish featuring crispy smashed potatoes topped with a tangy creamy herb sauce.
Servings: 4 servings
Calories: 275kcal
Ingredients
Main Ingredients
- 2 lb Baby Yellow Potatoes Small and tender, ideal for smashing
- 3/4 cup Greek Yogurt Adds tangy creaminess
- 3 tbsp Olive Oil For flavor and crispy texture
- 1/2 cup Kewpie Mayo or Regular Mayo Enhances the sauce's creaminess
- 2 tsp Dijon Mustard Provides depth to the sauce
- 1/2 lemon Lemon Juice Brightens the dish
- 1/4 cup Fresh Parsley, chopped For color and freshness
- 1 clove Garlic, minced Enhances overall richness
- 1 each Dill Pickle, finely chopped Adds crunch and zing
- 1 each Shallot, finely chopped Sweet flavor complements others
- to taste Salt & Pepper Essential seasoning
- to taste Scallions for garnish Optional garnish for freshness
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
- Boil the baby yellow potatoes in generously salted water for about 8 minutes.
Smash and Roast
- Drain potatoes and let them cool slightly.
- Smash each potato with a glass or potato masher until slightly flattened.
- Brush with olive oil and season with salt and pepper.
- Roast potatoes in the oven for 45-60 minutes, flipping halfway for even crispiness.
Create the Creamy Herb Sauce
- In a bowl, mix Greek yogurt, mayo, Dijon mustard, lemon juice, minced garlic, parsley, dill pickle, and shallot.
- Season sauce to taste with salt and pepper. Chill until potatoes are done.
Serve the Dish
- Once potatoes are crispy and golden, cool for 5 minutes.
- Toss warm potatoes gently with the creamy herb sauce until well coated.
- Top with scallions and serve warm.
Notes
For extra crispiness, ensure potatoes are dry before roasting. Experiment with herbs for unique flavors.