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This Crispy Smashed Potatoes recipe is about to become your new obsession. We start by blanching smashed baby potatoes then tossing with a vibrant creamy lemon dill and chive dressing loaded with crunchy celery, finely chopped shallot and grated garlic.
Table of Contents
- 🥔 Why You’ll Love Crispy Smashed Potatoes
- 🗒 Ingredients You’ll Need To Make Crispy Smashed Potatoes
- 👀 How To Make Crispy Smashed Potatoes
- 🗒️ Variations & Substitutions
- 🤝 Pairs Well With
- 🤔 FAQ’s
- 🍴 Leftovers? Lucky you.
- 👩🏻🍳 Hungry For More?
- 💌 Let’s Stay Connected
- Crispy Smashed Potatoes with Lemon Dill & Chive Dressing Recipe
🥔 Why You’ll Love Crispy Smashed Potatoes
Crowd pleaser: smashed baby potatoes combined with a drinkable lemon dill and chive dressing is simply irresistible, and guaranteed to be a hit with your guests.
Easy to make: requiring only a few simple ingredients, this crispy smashed potatoes recipe is easy to whip together during the week but fancy enough to serve during a get together with friends.
Versatile: these crispy smashed potatoes are a perfect side dish for nearly any meal.
🗒 Ingredients You’ll Need To Make Crispy Smashed Potatoes
Sour cream: or plain greek yogurt is the base of the dressing.
Grainy dijon mustard: adds a subtle zest and tang.
Honey: adds a touch of sweetness which helps to balance the richness from the sour cream or greek yogurt.
Lemon: juice and zest which helps to emulsify the creamy base while adding a brightness to the dressing.
Garlic cloves: for an added kick.
Shallot: offers a more mild flavour compared to regular onions while adding a delicious crunchy texture.
Celery sticks: for an added crunch.
Fresh dill & chives: adds a herbaceous flavour.
👀 How To Make Crispy Smashed Potatoes
- Prepare the potatoes: first, wash and pat the potatoes to dry.
- Blanch: secondly, blanch the potatoes until fork tender.
- Mix: together the potatoes, olive oil, salt and pepper.
- Smash: then, add the potatoes to a large lined baking sheet and smash.
- Bake: next, roast the potatoes for 35-45 minutes or until crispy.
- Prepare the dressing: then, combine all of the dressing ingredients together in a large bowl.
- Assemble: finally, add the potatoes to the dressing and toss to combine.
🗒️ Variations & Substitutions
Baby potatoes: any potato variety will work for this crispy smashed potatoes recipe. For example, Yukon gold, red potatoes or sweet potatoes; just keep in mind cooking times may vary.
Sour cream: for a lighter, higher protein option opt for plain greek yogurt.
Grainy mustard: if you don’t have a grainy mustard, regular yellow mustard works great.
Shallots: if you don’t have shallots on hand, opt for thinly sliced red onions.
🤝 Pairs Well With
- Oven Baked Ribs with Espresso BBQ Sauce
- Yogurt Marinated Chicken
- Beef Cutlets
- Golden Citrus Chicken Marinade
🤔 FAQ’s
Ultimately, this will create a fluffier interior for the crispy smashed potatoes. In addition, it will decrease the amount of time the potatoes need to roast in the oven.
Of course! While baby potatoes are ideal for this recipe given their small shape, you can certainly opt for larger potatoes such as Yukon gold, red potatoes or even sweet potatoes. If you choose a larger potato variety, I recommend cutting them into roughly 1.5 inch pieces before you blanch them.
Absolutely! You can prepare crispy smashed potatoes in advance. However, for the ultimate crunchy texture, I recommend keeping the potatoes and dressing separate until ready to serve. This way, the potatoes won’t loose their crispy texture.
🍴 Leftovers? Lucky you.
Store your crispy smashed potatoes in an airtight container and refrigerate for up to 3 days. Keep in mind, the texture may alter once refrigerated for long periods of time.
👩🏻🍳 Hungry For More?
- Chicken Noodle Soup
- Lemon Herb Pasta Salad
- Spicy Penne Rosé with Sausage & Spinach
- Raw Carrot Salad with Calabrian Chili & Tahini Dressing
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Crispy Smashed Potatoes with Lemon Dill & Chive Dressing
Equipment
- 1 Large baking sheet
Ingredients
- 2-2½ lbs baby potatoes, whole
- 1 tbsp olive oil
- 1/2 tsp salt, to the boiling water
Dressing:
- 1¼ cup sour cream, or plain greek yogurt
- 1 tbsp grainy mustard
- 1 tsp honey
- 2 tbsp lemon juice, freshly squeezed
- 1½ tbsp lemon zest
- 2 garlic cloves, chopped fine
- 1 shallot, chopped fine
- 2 celery sticks, chopped fine
- 3 tbsp fresh chives, chopped fine
- 1/4 cup fresh dill, chopped fine
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Prepare the potatoes: wash the potatoes and pat to dry.
- Blanch the potatoes: bring a large pot of water to boil and add your potatoes, and 1 tsp of salt. Cook for 15-20 minutes, or until fork tender.Drain and let air dry for 5-10 minutes (the drier the potato the crispier they'll be).In the meantime preheat your oven: to 425 °F.
- Mix: to a large mixing bowl, add the blanched potatoes, 1 tbsp of olive oil and season to taste with salt and pepper.
- Smash: add the potatoes to a large lined baking sheet and spread out evenly. Press each potato firmly with the flat side of a fork or bottom of a small glass until the skin breaks and the potato flattens.Don't worry about making them look pretty, they'll be delicious regardless.
- Bake: for 35-45 minutes or until crispy (this will depend on the size of your potatoes).Once cooked, allow the potatoes to rest on the baking sheet for 5 minutes to slightly cool and crisp up even more.
- Prepare the dressing: to a large mixing bowl whisk together the sour cream, grainy mustard, honey and lemon juice.Next, add the lemon zest, garlic, shallot, celery, chives, dill, salt, pepper and garlic powder.
- Toss: add the crispy potatoes directly to the dressing and toss to combine until all of the potatoes have been fully covered.
- Garnish: with more fresh dill, lemon zest and black pepper.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so so good! And the sauce is so versatile, currently dreaming up all the ways to use it this summer.
Delicious! This will be on repeat.
Can you make this ahead and should you serve cold?
You totally can! I actually like it cold myself.