Smashed Potatoes Herb Cream (Printable Recipe Version)
Crunchy roasted potatoes mixed with a tangy, creamy herby sauce. A mouthwatering side that's a mix of crispy and velvety textures.
# Ingredients You’ll Need:
01 -
About 2 lbs of baby yellow potatoes.
02 -
Separated 3 tbsp olive oil.
03 -
1/2 tsp of salt.
04 -
A pinch of black pepper, about 1/4 tsp.
05 -
3/4 cup of plain Greek yogurt.
06 -
1/2 cup of mayo (regular or kewpie works).
07 -
A couple teaspoons of Dijon mustard.
08 -
Juice from half of a lemon.
09 -
1 garlic clove, very finely minced.
10 -
A small handful of parsley, about 1/4 cup, chopped.
11 -
One small dill pickle, chopped into tiny bits.
12 -
A finely diced shallot.
13 -
Some green scallions, sliced thinly for topping (1-2).
# Steps to Make It:
01 -
Boil potatoes in a pot with salted water for 7-8 minutes. They’re ready when a fork slides in easily. Drain them and let them cool for a bit.
02 -
Set oven to 425°F. After patting potatoes dry, line a baking sheet and arrange them. Press each potato down gently using the bottom of a glass.
03 -
Spread olive oil on the potatoes, sprinkle with salt and pepper. Roast for about 45 minutes to an hour, flipping once halfway. They should come out wonderfully crispy and golden.
04 -
In a bowl, mix yogurt, mayo, olive oil, mustard, lemon juice, parsley, and garlic until smooth. Toss in finely chopped pickle and shallot. Add salt and pepper if it needs more flavor.
05 -
Let roasted potatoes rest a little so they’re not super hot. Save some crispy potato bits for topping, then gently stir potatoes with your dressing.
06 -
Sprinkle those crispy saved bits and scallions over the top. Make sure to dig in while the dish is still nice and warm.
# Extra Information:
01 -
Be careful not to overcook the potatoes; they’ll break apart when smashed.
02 -
Dry off the potatoes really well so they turn extra crispy.