Gourmet Smashed Potatoes with Creamy Herb Sauce

These gourmet smashed potatoes deliver a satisfying crunch and a creamy herb sauce that elevates them from a simple side to an extraordinary dish.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: comfort food, easy side dish, gourmet potatoes, Herb Sauce, Smashed Potatoes

Servings: 4 servings

Calories: 250kcal

Ingredients

For the Potatoes

2 pounds baby potatoes (mini yellow potatoes) Small and tender, perfect for smashing.
3 tablespoons olive oil, divided Adds richness and helps achieve a crispy texture.
1/2 teaspoon salt Enhances the natural flavors.
1/4 teaspoon black pepper Provides a subtle hint of heat.

For the Herb Sauce

3/4 cup Greek yogurt Creamy and tangy; the base of our herb sauce.
1/2 cup Kewpie mayonnaise (or regular mayo) Adds creaminess and depth of flavor.
2 teaspoons Dijon mustard For a hint of sharpness.
1/2 lemon juiced Brightens up the dish with a zesty contrast.
1 clove garlic, minced Infuses the sauce with aromatic goodness.
1/4 cup fresh parsley, chopped Adds freshness and color.
1 dill pickle finely chopped Offers a delightful crunch and tang.
1 shallot finely chopped Adds a sweet and mild onion flavor.
1-2 pieces scallions, chopped (optional) For garnish and extra flavor.
Salt and black pepper, to taste Essential for seasoning the sauce.

Instructions

Preparation

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, add baby potatoes and cover with well-salted cold water. Bring to a boil and cook for 7-8 minutes until fork-tender. Drain and let cool slightly.

Smash and Roast

Pat the slightly cooled potatoes dry with a paper towel and transfer to the prepared baking sheet.
Gently smash each potato with the bottom of a glass. Drizzle 2 tablespoons of olive oil over the smashed potatoes and season with salt and pepper.
Roast in the preheated oven for 45-60 minutes, flipping halfway through until golden-brown.

Prepare the Herb Sauce

In a medium-sized bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth and creamy.
Fold in chopped dill pickle and shallot. Season with salt and black pepper to taste, cover, and refrigerate.

Finish the Dish

Once the potatoes are crispy, let them cool for about 5 minutes. Toss with the herbed yogurt dressing until evenly coated.
Garnish with chopped scallions and any extra crispy bits from roasting, then serve warm.

Notes

To ensure the potatoes come out perfectly, choose baby potatoes for their creamy texture, pat them dry after boiling, and experiment with herbs for different flavors. Leftover herb sauce can be stored in the refrigerator for up to a week.