Ingredients
Scale
- 1 lb baby gold or yellow potatoes
- 1 lb baby red potatoes
- 4 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup dill pickles, finely chopped
- 1/2 cup red onions, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp chives, chopped
- 1/2 cup Greek yogurt
- 1/2 cup mayo
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
Instructions
- Preheat your oven to 425 degrees Fahrenheit and cover a baking sheet with parchment paper, spraying it lightly with olive oil spray.
- Wash your baby potatoes thoroughly and place them in a large pot filled with cold water, adding kosher salt.
- Boil the potatoes for about 10-15 minutes until they are just fork-tender, then remove from heat, drain the water, and let them cool.
- Smash the cooled potatoes gently on the baking tray with the bottom of a sturdy glass or bowl.
- Drizzle with olive oil, sprinkle with remaining kosher salt and black pepper, then roast in the oven for about 40-50 minutes until golden brown and crispy, flipping halfway through.
- While the potatoes roast, prepare the dressing by combining Greek yogurt, mayo, lemon juice, minced garlic, and Dijon mustard until smooth. Stir in dill pickles, red onions, fresh dill, parsley, and chives.
- Once the roasted potatoes are slightly cooled, add them to the large mixing bowl with the dressing and toss together until well-coated.
Notes
Ensure the potatoes are well-cooled before smashing for the best texture. For a vegan version, substitute mayo with vegan mayo.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg