Ingredients
For the potatoes –
2.5 lbs baby potatoes
1 tsp salt
1 tbsp extra-virgin olive oil
1 tsp cornstarch
For the dressing –
¾ cup plain Greek yogurt
½ cup mayonnaise
Zest from one lemon
Juice from 1 lemon
2 garlic cloves, pressed or grated
1 tbsp grainy mustard
⅓ cup fresh chopped dill plus more for garnish
2 tbsp fresh chopped chives
½ tsp kosher
¼ tsp ground pepper
1 shallot, finely diced
Instructions:
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Add the baby potatoes to a large pot of cold water with 1 tsp salt. Bring to a boil and once boiling, cook for 7-8 minutes until just fork tender. Drain the potatoes and let sit for 10 minutes.
- Once the potatoes have cooled for 10 minutes, add them to a large bowl with 1 tbsp extra-virgin olive oil and 1 tsp cornstarch and gently toss to coat the potatoes.
- Add the potatoes to the large parchment paper lined baking sheet and use the flat side of a fork or bottom of a glass to press the potatoes until the potato skin breaks and the potato flattens into about a ¼ inch thickness.
- Season the smashed potatoes generously with salt and pepper and then bake in the preheated oven for 40-50 minutes or until crispy. After the potatoes are done, let them cool on the baking sheet for 10 minutes as they will continue to crisp up.
- While the potatoes cool, make the dressing by whisking together all of the dressing ingredients in a large mixing bowl.
- After the potatoes have cooled for 10 minutes, add them to the large bowl with the dressing, finely chopped shallot and gently toss to evenly coat the potatoes.
- Garnish with more fresh dill and chives and enjoy immediately.
TIPS
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Please note the potatoes will soften over time and lose their crispness but they’re still delicious!
