Golden Smashed Baby Potatoes with Luscious Herb Sauce
A delightful twist on a classic side dish, these Golden Smashed Baby Potatoes are paired with a creamy herb sauce for a comforting flavor that elevates any meal.
Ingredients
For the Potatoes
- 1 lb baby potatoes Choose baby potatoes of a similar size for even cooking.
- 1 tablespoon olive oil Drizzle evenly to promote crispiness during baking.
- to taste salt and pepper Essential for bringing out the wonderful flavors in the potatoes.
For the Herb Sauce
- 1/2 cup Greek yogurt Forms the base of the luscious herb sauce.
- 2 tablespoons mayonnaise Adds richness and a velvety texture.
- 1 tablespoon Dijon mustard Offers depth of flavor.
- 1/4 cup fresh parsley, chopped Adds freshness to your sauce.
- 2 tablespoons dill pickles, finely chopped Enhances the flavor profile.
- 1 small shallot, finely chopped Infuses the sauce with a subtle sweetness.
- 2 tablespoons scallions, chopped For garnish, adding a pop of color.
- to taste freshly cracked black pepper Perfect for finishing the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). While heating, bring a large pot of salted water to a boil.
- Carefully add the baby potatoes and cook for about 10-12 minutes, or until tender when pierced with a fork.
- Drain the cooked potatoes and allow them to cool slightly.
- Gently smash each potato using a fork or potato masher, being cautious not to break them apart completely.
- Drizzle with olive oil and generously season with salt and pepper.
Baking
- Pop the potatoes into the preheated oven and bake for 20-25 minutes, or until the potatoes turn golden and the edges are crispy.
Making the Sauce
- In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, chopped parsley, dill pickles, and shallots.
- Taste and season with salt and freshly cracked black pepper as desired.
Serving
- Once the potatoes are finished baking, remove them from the oven and drizzle generously with the creamy herb sauce.
- Garnish with chopped scallions and more freshly cracked black pepper before serving.
Notes
For a lighter version, replace the mayonnaise with additional Greek yogurt or a vegan alternative. Store leftovers in an airtight container in the refrigerator for up to three days.