Description
A delightful blend of crispy smashed potatoes and creamy dressing, perfect for summer gatherings and picnics.
Ingredients
Scale
- 1 lb baby potatoes (Yukon Gold or red)
- 2 tbsp olive oil (extra virgin)
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped parsley, dill, or chives
- ½ cup mayonnaise or Greek yogurt
- 1 tbsp Dijon mustard
- 2 green onions, chopped
- Optional: diced pickles or relish
Instructions
- Prepare the potatoes by washing and scrubbing them. Place them in a large pot, cover with cold water, and add salt. Boil for 15-20 minutes, then drain and cool slightly.
- Smash the potatoes on a parchment-lined baking sheet to about half an inch thick using a potato masher or glass.
- Season smashed potatoes with olive oil, garlic powder, salt, and pepper. Roast in a preheated 425°F (220°C) oven for 25-30 minutes, flipping halfway.
- Make the dressing by whisking together mayonnaise (or Greek yogurt), Dijon mustard, herbs, and green onions in a bowl, seasoning to taste.
- Combine warm potatoes with the dressing and toss gently. Serve immediately or let chill for 30 minutes to meld flavors.
Notes
For best results, roast potatoes just before serving for maximum crispiness. Can be made a day in advance; combine dressing just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg