Gourmet Smashed Potatoes with Creamy Herb Sauce
A delectable twist on classic smashed potatoes, perfectly tender and roasted to golden crispiness, topped with a flavorful creamy herb sauce.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Smashed Potatoes
- 2 pounds baby potatoes the smaller, the better for that tender bite
- 3 tablespoons olive oil divided for smooth roasting and drizzling
- 1/2 teaspoon salt a pinch for flavor enhancement
- 1/4 teaspoon black pepper to add a subtle kick
For the Creamy Herb Sauce
- 3/4 cup Greek yogurt creamy and tangy base for the sauce
- 1/2 cup Kewpie mayonnaise or regular mayo, rich and luscious
- 2 teaspoons Dijon mustard for a zesty flavor profile
- 1/2 medium lemon, juiced to add brightness
- 1 clove garlic, minced infused aromatic goodness
- 1/4 cup fresh parsley, chopped herby freshness
- 1 dill pickle finely chopped pops of flavor
- 1 shallot finely chopped sweetness and depth
- 1-2 pieces scallions, chopped (optional) for a fresh crunch on top
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the baby potatoes in a large pot with well-salted cold water, bring to a boil, and cook for 7–8 minutes until just fork-tender.
- Drain the potatoes and let them cool slightly for better handling.
Roasting
- Pat the potatoes dry with a paper towel to ensure crispy skins.
- Transfer the potatoes to the lined baking sheet. Using the bottom of a glass, gently smash each potato.
- Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper.
- Roast for 45–60 minutes, flipping halfway through until golden brown and crispy.
Making the Sauce
- In a mixing bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth.
- Stir in finely chopped pickle and shallot, and season with salt and black pepper to taste.
- Cover the sauce and refrigerate until ready to serve.
Serving
- Once the potatoes are done, let them cool for about 5 minutes.
- In a large bowl, gently toss the smashed potatoes with the herbed yogurt dressing until each piece is evenly coated.
- Garnish with chopped scallions and reserved crispy potato bits. Serve warm and enjoy.
Notes
To enhance flavor, you can add smoked paprika or fresh herbs like dill. Substitute half the Greek yogurt with sour cream for extra tanginess. Keep an eye on roasting potatoes for even crispiness.