Gourmet Smashed Potatoes with Creamy Herb Sauce
A delightful twist on classic potatoes with a crispy exterior and fluffy interior topped with a luxuriously creamy herb sauce.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Potatoes
- 2 lb Baby yellow potatoes These vibrant, creamy potatoes will hold their shape beautifully.
- 3 tbsp Olive oil Contributes to the crispy texture.
- Salt & pepper Salt & pepper Essential seasonings to elevate flavors.
For the Creamy Herb Sauce
- 3/4 cup Greek yogurt Adds a tangy creaminess.
- 1/2 cup Kewpie or regular mayo Provides luscious creaminess.
- 2 tsp Dijon mustard Adds a subtle kick.
- 1/2 lemon Lemon juice Brightens up flavors.
- 1/4 cup Fresh parsley, chopped Offers a pop of color.
- 1 clove Garlic, minced Enhances the overall taste.
- 1 Dill pickle, finely chopped Adds crunch and tangy dimension.
- 1 Shallot, finely chopped Brings delicate onion flavor.
- optional Scallions for garnish Adds freshness.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large pot, bring salted water to a boil. Add the baby yellow potatoes and boil for about 8 minutes.
- Drain the potatoes and let them cool for a few minutes.
- Line a baking tray with parchment paper.
Cooking
- Place each potato on the baking tray and smash each one until flattened but intact.
- Brush each smashed potato with olive oil and season with salt and pepper.
- Roast in the oven for 45 to 60 minutes, flipping halfway through.
- While the potatoes roast, mix the Greek yogurt, mayo, Dijon mustard, lemon juice, minced garlic, chopped parsley, dill pickle, and shallot in a bowl. Season to taste with salt and pepper.
- Chill the sauce in the refrigerator.
- After roasting, let the potatoes cool for about 5 minutes and toss them in the creamy herb sauce.
- Top with chopped scallions and any crispy bits from the baking tray before serving warm.
Notes
Choose small, uniform-sized baby yellow potatoes for even cooking. Make ahead by boiling the potatoes a day in advance.