Golden Smashed Baby Potatoes with a Luscious Herb Sauce
Recipe
Ingredients:
1 lb baby potatoes
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 cup fresh parsley, chopped
2 tablespoons dill pickles, finely chopped
1 small shallot, finely chopped
2 tablespoons scallions, chopped (for garnish)
Freshly cracked black pepper, to taste
Directions:
Preheat the oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 10-12 minutes, or until tender when pierced with a fork.
Drain the potatoes and allow them to cool slightly.
On a baking sheet, gently smash each potato using a fork or potato masher, making sure not to break them apart. Drizzle with olive oil and season with salt and pepper.
Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden and crispy on the edges.
While the potatoes bake, make the herb sauce by whisking together Greek yogurt, mayonnaise, Dijon mustard, parsley, dill pickles, and shallots in a small bowl. Season with salt and pepper to taste.
Once the potatoes are done, remove them from the oven and drizzle with the creamy herb sauce.
Garnish with chopped scallions and freshly cracked black pepper before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 210 kcal per serving | Servings: 4 servings