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Gourmet smashed potatoes drizzled with creamy herb sauce on a plate
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Gourmet Smashed Potatoes with Creamy Herb Sauce

Delight in these Gourmet Smashed Potatoes featuring a crispy exterior and fluffy interior, served with a tantalizing creamy herb sauce.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: comfort food, Creamy Herb Sauce, Easy Recipes, Side Dish, Smashed Potatoes
Servings: 4 servings
Calories: 350kcal

Ingredients

For the Potatoes

  • 2 lb Baby yellow potatoes These small, creamy potatoes yield a fluffy consistency that is perfect for smashing.
  • 3 tbsp Olive oil Helps achieve a crispy, golden-brown finish.
  • Salt & pepper Salt & pepper Essential seasonings to enhance all the flavors.
  • 1 clove Garlic, minced Infuses the sauce with aromatic goodness.

For the Creamy Herb Sauce

  • 3/4 cup Greek yogurt Adds a tangy richness to the sauce.
  • 1/2 cup Kewpie or regular mayo Adds a creamy texture and enhances the overall flavor.
  • 2 tsp Dijon mustard Offers a subtle tang that complements the other elements.
  • 1/2 lemon Lemon juice A splash of brightness that wakes up the flavors.
  • 1/4 cup Fresh parsley, chopped Adds freshness and color.
  • 1 Dill pickle, finely chopped Introduces a zesty touch.
  • 1 Shallot, finely chopped Brings subtle sweetness and depth.
  • to taste Sliced scallions for garnish Adds a fresh burst of flavor as a finishing touch.

Instructions

Preparation

  • Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
  • Place the baby yellow potatoes in a large pot of salted boiling water and let them boil for about 8 minutes until fork-tender. Drain and cool slightly.
  • Pat the cooled potatoes dry, place on the baking tray, and smash each potato lightly with the bottom of a glass.

Cooking

  • Brush the smashed potatoes with olive oil and season generously with salt and pepper. Roast them for 45-60 minutes, flipping halfway, until crispy and golden.
  • Meanwhile, mix together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, dill pickle, and shallot in a bowl. Season with salt and pepper and chill.
  • Once the potatoes are roasted, let them cool for 5 minutes then toss with the creamy herb sauce.

Serving

  • Garnish with sliced scallions and serve warm.

Notes

For best results, dry the potatoes thoroughly after boiling to achieve maximum crispiness. Customize the sauce with other herbs for added flavor!