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Crispy Smashed Potatoes with Lemon Dill & Chive Dressing

Crispy Smashed Potatoes with Lemon Dill & Chive Dressing
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Crispy Smashed Potatoes with Lemon Dill & Chive Dressing combines perfectly crispy, golden baby potatoes with a bright, fresh, herbaceous dressing. This easy-to-make side dish balances crunchy texture with zesty lemon, fragrant dill, and mild chives, making it ideal for weeknights or special occasions.

Ingredients

Scale

Potatoes

  • 1½ pounds baby potatoes (small, waxy like Yukon gold or red potatoes)
  • 3 tablespoons olive oil (for roasting)
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon garlic powder

Lemon Dill & Chive Dressing

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh chives, minced
  • 2 tablespoons olive oil
  • Salt, a pinch
  • Black pepper, a pinch

Instructions

  1. Boil the Potatoes: Start by boiling baby potatoes in salted water until they are just tender when pierced with a fork, about 15-20 minutes. This prepares them for smashing and ensures a fluffy inside.
  2. Preheat and Prepare for Smashed Potatoes: While the potatoes boil, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  3. Smash the Potatoes: Drain the potatoes and place them on the baking sheet. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens but stays in one piece.
  4. Season and Roast: Drizzle the smashed potatoes generously with olive oil and sprinkle with garlic powder, salt, and pepper. Roast in the oven for 25-30 minutes, flipping them halfway through, until crispy and golden brown on all sides.
  5. Prepare the Lemon Dill & Chive Dressing: While the potatoes roast, whisk together fresh lemon juice, chopped dill, minced chives, a pinch of salt, pepper, and a splash of olive oil in a small bowl. This dressing will bring the potatoes to life with its zingy, herby flavors.
  6. Toss and Serve: Once the potatoes are crispy, remove them from the oven and immediately drizzle the lemon dill & chive dressing over. Toss gently so each potato is coated, then serve warm for the best flavor and texture experience.

Notes

  • Choose small, waxy potatoes like baby Yukon gold or red potatoes for best crisping.
  • Pre-boiling potatoes ensures a fluffy interior and easier smashing.
  • Ensure the oven and olive oil are hot enough to create a perfect crunch.
  • Season generously with salt and pepper before and after roasting.
  • Add the lemon dill & chive dressing right after roasting to preserve crispiness.
  • Variations: Swap dill for parsley or tarragon, add red pepper flakes for heat, or top with feta/Parmesan for richness.
  • Store leftover potatoes in an airtight container in the fridge up to 3 days; add dressing fresh each time.
  • Freeze potatoes before adding dressing for up to 2 months; freeze flat on a sheet before bagging.
  • Reheat in oven or air fryer at 400°F (200°C) for 10 minutes; add dressing after reheating.

Nutrition

Keywords: smashed potatoes, crispy potatoes, lemon dill dressing, chive dressing, side dish, appetizer, gluten free

Find it online: https://mydishez.com/crispy-smashed-potatoes-with-lemon-dill-chive-dressing/