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Gourmet Smashed Potatoes with Creamy Herb Sauce Recipe

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These Gourmet Smashed Potatoes with Creamy Herb Sauce are a perfect blend of crispy and creamy, featuring tender mini yellow potatoes smashed and roasted to golden perfection, paired with a tangy, flavorful herb-infused yogurt mayo sauce with dill pickle and shallot. Ideal as a delicious side dish or a snack for any occasion.

Ingredients

Potatoes

  • 2 pounds baby potatoes (mini yellow potatoes)
  • 3 tablespoons olive oil, divided
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper

Creamy Herb Sauce

  • 3⁄4 cup Greek yogurt
  • 1⁄2 cup kewpie mayonnaise (or regular mayo)
  • 2 teaspoons Dijon mustard
  • 1⁄2 lemon, juiced
  • 1 garlic clove, minced
  • 1⁄4 cup fresh parsley, chopped
  • Salt and pepper, to taste
  • 1 dill pickle, finely chopped
  • 1 shallot, finely chopped
  • 1–2 scallions for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. If your potatoes are small, you may need two baking sheets to avoid overcrowding.
  2. Cook Potatoes: Place the baby potatoes in a large pot filled with well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes until they are just fork tender. Drain the potatoes and allow them to cool slightly.
  3. Smash Potatoes: Pat the potatoes dry with a paper towel to remove excess moisture. Transfer them to the prepared baking sheet and gently smash each potato using the bottom of a glass to flatten them slightly.
  4. Season and Roast: Brush the smashed potatoes with 2 tablespoons of olive oil, then season generously with salt and pepper. Roast in the preheated oven for 45-60 minutes, flipping the potatoes halfway through cooking to ensure even browning, until they are golden brown and crispy on the edges.
  5. Prepare Creamy Herb Sauce: While the potatoes roast, whisk together the remaining 1 tablespoon of olive oil with Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the finely chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate the sauce until ready to use.
  6. Toss Potatoes with Sauce: Once the potatoes are done, remove them from the oven and let cool for about 5 minutes. Reserve some of the crispy browned bits from the pan for garnish. Transfer the potatoes to a large bowl and gently toss them with the creamy herb sauce until they are evenly coated.
  7. Garnish and Serve: Garnish the smashed potatoes with chopped scallions if desired, and sprinkle the reserved crispy potato bits on top for extra texture. Serve warm and enjoy this delightful dish.

Notes

  • Using parchment paper helps prevent sticking and makes cleanup easier.
  • You can substitute kewpie mayonnaise with regular mayo if preferred.
  • For extra crispy potatoes, make sure to flip them at least once during roasting.
  • These potatoes pair wonderfully with grilled meats or as a standalone vegetarian snack.
  • Leftovers can be refrigerated and gently reheated in the oven to maintain crispiness.

Find it online: https://recipesbyliza.com/gourmet-smashed-potatoes-with-creamy-herb-sauce-recipe/