Smashed Potatoes Herb Dressing (Print)
Tender smashed potatoes get roasted until golden and tossed with a tangy herb dressing. Perfectly crispy yet creamy, it’s a crowd-pleaser side.
# Ingredients:
01 -
2 pounds of small yellow potatoes.
02 -
3 tbsp olive oil, split up.
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Half a teaspoon of salt.
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A quarter teaspoon of ground black pepper.
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Three-quarters of a cup of plain Greek yogurt.
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Half a cup of either kewpie or regular mayo.
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2 teaspoons of Dijon mustard.
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Juice from half a lemon.
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1 finely minced garlic clove.
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A quarter cup of chopped fresh parsley.
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One small dill pickle, diced into tiny pieces.
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1 shallot, chopped finely.
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1-2 green onions, sliced thin for topping.
# Steps:
01 -
Add the potatoes to salted boiling water. Cook about 7-8 minutes until you can pierce them easily with a fork. Take them out and let them cool down a bit.
02 -
Turn the oven on to 425°F. Lay the potatoes on a baking sheet with parchment. Use the bottom of a cup to press and flatten them slightly.
03 -
Coat the potatoes with olive oil, sprinkle with salt and pepper, and slide the tray into the oven. Flip them once during roasting (about 45-60 minutes) until they’re crispy and golden.
04 -
Whisk up the olive oil, mayo, mustard, yogurt, lemon juice, diced pickle, parsley, and garlic. Toss in shallots at the end and adjust seasoning to your liking.
05 -
Let the roasted potatoes cool slightly. Save some of the crispiest pieces for later. Toss the rest gently with the sauce until coated evenly.
06 -
Add crispy saved bits and chopped green onions on top. Serve while it’s still warm.
# Notes:
01 -
Be careful not to overboil or the potatoes might break up when smashing.
02 -
Make sure your potatoes are really dry for the crispiest results.