Gourmet Smashed Potatoes with Creamy Herb Sauce
A delightful twist on traditional comfort food, these gourmet smashed potatoes are topped with a creamy herb sauce that adds sophistication to your dining experience.
Servings: 4 servings
Calories: 310kcal
Ingredients
For the Potatoes
- 2 pounds baby potatoes (mini yellow potatoes) Tender potatoes perfect for smashing.
- 3 tablespoons olive oil, divided Adds richness and helps achieve crispiness.
- 1/2 teaspoon salt Essential for flavor enhancement.
- 1/4 teaspoon black pepper Brings a gentle kick.
For the Creamy Herb Sauce
- 3/4 cup Greek yogurt Adds creaminess and a tangy flavor.
- 1/2 cup Kewpie mayonnaise (or regular mayo) Provides rich and creamy texture.
- 2 teaspoons Dijon mustard For a zesty touch.
- 1/2 lemon juiced Brightens the flavors.
- 1 clove garlic, minced Infuses a robust aroma.
- 1/4 cup fresh parsley, chopped Adds freshness and color.
- 1 dill pickle finely chopped For unexpected bursts of flavor.
- 1 shallot finely chopped Adds a hint of sweetness.
- 1-2 pieces scallions, chopped (optional) For garnish.
- Salt and black pepper, to taste Final seasoning adjustments.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the baby potatoes in a large pot, cover with well-salted cold water, and bring to a boil. Cook for 7-8 minutes or until fork-tender.
- Drain the potatoes and let them cool slightly.
Smash & Roast
- Pat the potatoes dry with a paper towel and transfer them to the baking sheet.
- Gently smash each potato using the bottom of a glass or a potato masher. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
- Roast in the oven for about 45-60 minutes, flipping halfway through, until golden brown and crispy.
Make the Creamy Herb Sauce
- In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley. Whisk until smooth.
- Stir in the chopped dill pickle and shallot, seasoning with salt and black pepper to taste. Cover and refrigerate until ready to serve.
Toss & Serve
- Once the potatoes have roasted, let them cool for about 5 minutes.
- Transfer the crispy smashed potatoes to a large bowl and gently toss them with the creamy herb sauce until evenly coated.
- Garnish with chopped scallions and reserved crispy potato bits if desired. Serve warm and enjoy!
Notes
To achieve the perfect crispy finish, pat the potatoes dry before smashing. Experiment with herbs like chives or dill in the creamy sauce for personalized flavor. The sauce can be made ahead of time to deepen flavors.