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    Whip & Wander » Recipes » Sides

    Published: Apr 5, 2023 · Modified: Nov 9, 2023 by Jenni · This post may contain affiliate links.

    Smashed Potatoes with Lemon Dill Cream Sauce

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a gold fork piercing a purple smashed potato with dill and lemon cream sauce
    a sheet pan with roasted smashed potatoes with dill and lemon and sour cream on a pink cloth
    dill on top of sour cream and lemon sauce on roasted tri-color potatoes
    red, purple, and gold potatoes that have been smashed and roasted with topped with a creamy sauce

    Looking for a delicious and easy-to-make side dish that's perfect for any occasion? Try these Smashed Potatoes with Lemon Dill Cream Sauce! Baby potatoes are boiled until tender, coated in salt, and smashed before roasting to a golden crisp. The resulting dish includes fluffy and buttery potatoes with delightfully salty and crispy skin. A creamy and tangy lemon dill cream sauce is drizzled over top, ensuring that this easy side dish becomes the highlight of your dinner!

    a gold fork piercing into a smashed potato with dill and cream sauce
    Jump to:
    • Ingredients needed for Smashed Potatoes with Lemon Dill Cream Sauce
    • How to Make Smashed Potatoes with Lemon Dill Cream Sauce
    • What kind of potatoes are best for smashed potatoes?
    • Tips for Perfect Smashed Potatoes
    • How to Make Lemon Dill Cream Sauce
    • Serving Suggestions for Smashed Potatoes with Lemon Dill Cream Sauce
    • A note for special diets
    • What tools do I need to make these smashed potatoes?
    • Looking for more side dish recipes?
    • Smashed Potatoes with Lemon Dill Cream Sauce
    a labeled image of ingredients need to make Smashed Potatoes with Lemon Dill Cream Sauce

    Ingredients needed for Smashed Potatoes with Lemon Dill Cream Sauce

    • Baby potatoes - I like to use a tri-color of red, gold, and purple but you can use whatever baby potatoes you like best. Fingerling potatoes also work well!
    • Unsalted butter
    • Sour cream
    • Mayonnaise
    • Dijon mustard
    • Lemon - Just the lemon zest is used so you'll want to have a citrus zester like this one on hand!
    • Fresh dill
    • Olive oil
    • Garlic-infused olive oil - fresh minced garlic or garlic powder can also be used if you prefer!
    • Kosher salt
    a sheet pan resting on a pink cloth that contains Smashed Potatoes with Lemon Dill Cream Sauce

    How to Make Smashed Potatoes with Lemon Dill Cream Sauce

    Smashed potatoes are cooked twice: First, they're boiled, then they're roasted. Boiling the potatoes first allows the potato to become fully cooked and tender while retaining their fluffy insides. Then, after coating in olive oil and a generous sprinkle of kosher salt, the potatoes are gently smashed with a fork (or potato masher), drizzled with melted butter, and roasted in the oven until their skins are nice and crispy. The 2-step cooking method produces a fluffy and crispy combination that is really the best of both worlds.

    What kind of potatoes are best for smashed potatoes?

    Baby potatoes are best for smashed potatoes because they can be boiled and roasted whole, which helps ensure that the texture of the inside of the potato stays soft and fluffy and the outside crisp. Larger potatoes will not cook as evenly when boiled whole and slicing a large potato before boiling will not yield the same texture as the skin helps create a barrier to steam the inside of the potato and prevent them from disintegrating.

    For this smashed potato recipe I usually use a mix of red, gold, and purple baby potatoes, but feel free to use whatever baby potatoes are easily accessible to you. This recipe also works really well with fingerling potatoes as an alternative.

    a quadrant of 4 images showing boiled potatoes resting on a sheet pan and being smashed with a fork
    a sheet pan of roasted smashed tri-color potatoes

    Tips for Perfect Smashed Potatoes

    • Use baby potatoes of a similar size - Potatoes of a similar size will roast and crisp more evenly than those that are oddly sized.
    • Gently pat potatoes dry after boiling - After boiling the potatoes I like to gently pat them dry with a clean kitchen towel so they are not water-logged. Water will encourage the potatoes to steam in the oven rather than crisp, and will make it that much harder for olive oil to coat the skins. Be gentle when patting dry or your potato skins are likely to peel off the flesh.
    • Coat the potatoes in oil and salt - After the potatoes have been pat dry to remove excess water, I like to lightly coat them in olive oil and then generously sprinkle them with kosher salt -- This is my go-to kosher salt! The olive oil will help the skins crisp and brown better and helps the salt stick to the skins.
    • Roast them in one even layer - The smashed potatoes will take up most of the space on a baker's half-sheet pan, but they should all fit in one even layer.
    • Use unsalted butter - I prefer to use unsalted butter for drizzling the insides of the smashed potatoes for two reasons. One, because the skins are already generously coated in salt, and second because the lemon dill cream sauce will add additional salt once added to the potatoes. If you feel that the potatoes would benefit from additional salt, I find that it's best to add it to taste once fully assembled.
    • Drizzle with a creamy sauce - The lemon dill cream sauce is one of my favorite ways to enjoy smashed potatoes. Other favorite smashed potato recipes are these Buffalo Smashed Potatoes or these Smashed Potatoes with Avocado Chimichurri Sauce.
    two images showing lemon dill cream sauce being made in a clear glass bowl
    a small bowl filled with lemon dill cream sauce with a gold spoon resting in it next to a sheet pan of potatoes

    How to Make Lemon Dill Cream Sauce

    The lemon dill cream sauce is creamy, bright, and tangy owing to a balance of creamy mayo and sour cream, Dijon mustard, lemon zest, garlic-infused olive oil, fresh dill, and just a pinch of kosher salt. Simply mix the ingredients together until combined and top your smashed potatoes!

    I prefer to use lemon zest rather than lemon juice in this creamy lemon sauce because the natural oils of the peel offer a pure lemon flavor that nicely balances the flavor of the sauce without overpowering it with acidity. Lemon juice, on the other hand, has a sharp acidity that can sometimes overpower a creamy sauce like this. Although most traditional graters come with a fine grating side, I find that a citrus zester makes a world of difference when zesting citrus -- This is a good citrus zester!

    Some of my other favorite easy sauce recipes that would be delicious on smashed potatoes:

    • Avocado Chimichurri Sauce
    • Romesco Sauce
    • Buttermilk Jalapeno Ranch Dressing
    • Lemon Herb Tartar Sauce
    • Special Sauce
    • Basil Walnut Pesto
    a sheet pan containing smashed potatoes dressed with lemon dill cream sauce and fresh dill fronds on a pink cloth

    Serving Suggestions for Smashed Potatoes with Lemon Dill Cream Sauce

    These Smashed Potatoes with Lemon Dill Cream Sauce pair perfectly as a side dish to main courses such as roasted chicken, steak, or fish -- I particularly love serving these potatoes with roasted salmon! If there happens to be any leftover sauce, I love to drizzle it over roasted veggies like asparagus, broccoli, or Brussels sprouts.

    A note for special diets

    These Smashed Potatoes with Lemon Dill Cream Sauce are easily enjoyed as a grain-free, gluten-free, and vegetarian dish. If you opt to use garlic-infused olive oil and lactose-free sour cream, they can also be considered friendly for low-FODMAP diets.

    fresh dill and lemon cream sauce on top of smashed roasted potatoes on a sheet pan

    What tools do I need to make these smashed potatoes?

    • A cutting board
    • A chefs knife
    • A citrus zester
    • A kitchen scale
    • Measuring spoons
    • A large pot
    • A colander
    • A clean kitchen towel
    • A small bowl
    • A regular fork (or potato masher)
    • A regular spoon (for mixing and drizzling the sauce)

    Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    closeup of roasted smashe dpotatoes with cream sauce, lemon, and dill

    Looking for more side dish recipes?

    Love this Smashed Potatoes with Lemon Dill Cream Sauce recipe? Here are some more of my favorite easy side dish recipes to make your dinner extra delicious!

    • Smashed Potatoes with Avocado Chimichurri Sauce
    • Buffalo Smashed Potatoes
    • Twice-Baked Colcannon Potatoes
    • Creamy Dijon Dill Potato Salad
    • Roasted Greek Potatoes with Whipped Feta
    • Roasted Cinnamon Garlic Sweet Potatoes
    • Charred Broccolini with Lemon, Pine Nuts, and Parmesan
    • Za'atar Roasted Carrots with Labneh, Honey, and Pistachios
    • Roasted Brussels Sprouts with Honey Sriracha Sauce
    Print
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    closeup of roasted smashe dpotatoes with cream sauce, lemon, and dill

    Smashed Potatoes with Lemon Dill Cream Sauce

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 53 reviews
    • Author: Whip & Wander
    • Prep Time: 10 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 10 minutes
    • Yield: 4 servings 1x
    • Category: Sides
    • Method: Oven / Stovetop
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    Looking for a delicious and easy-to-make side dish that's perfect for any occasion? Try these Smashed Potatoes with Lemon Dill Cream Sauce! Baby potatoes are boiled until tender, coated in salt, and smashed before roasting to a golden crisp. The resulting dish includes fluffy and buttery potatoes with delightfully salty and crispy skin. A creamy and tangy lemon dill cream sauce is drizzled over top, ensuring that this easy side dish becomes the highlight of your dinner!


    Ingredients

    Scale

    For the smashed potatoes:

    • 2 lbs baby potatoes, scrubbed clean (I used tri-color)*
    • 1 tbsp olive oil
    • 1 ½ tsp kosher salt
    • 3 tbsp unsalted butter, melted

    For the lemon dill cream sauce:

    • 6 tbsp (90 g) sour cream
    • 4 tbsp (56 g) mayonnaise
    • 1 tbsp garlic-infused olive oil (see notes for substitutions)**
    • 1 tbsp fresh dill, minced, plus more to garnish if desired
    • Zest of 1 lemon, plus more to garnish if desired
    • ½ tsp Dijon mustard
    • ¼ tsp kosher salt
    • Optional: cracked black pepper, to taste

    Instructions

    For the smashed potatoes:

    1. Add the potatoes to a large pot, cover with water, and set to boil over high heat. Cook the potatoes until they are fork-tender. I find in most cases that this takes around 25 minutes from when you first set the pot to heat.
    2. While the potatoes boil, preheat the oven to 425 degrees Fahrenheit / 220 degrees Celcius. Line a baker's half-sheet pan with parchment paper and set it to the side.
    3. Once the potatoes are fork-tender, drain them into a large colander. I like to take a clean kitchen towel and give them a gentle pat dry. Don't worry about getting all the water or drying the potatoes individually! You just want to make sure that the potatoes aren't water-logged so that the oil coats the skins properly and they crisp up better.
    4. Transfer the potatoes to the sheet pan and give them another pat dry if needed. Pour 1 tablespoon olive oil on top of the potatoes and coat by hand (or gently with a wooden spoon if they are too hot to the touch!). Repeat with 1 ½ teaspoon kosher salt, until the potato skins have an oily, grainy texture.
    5. Using a fork (or a potato masher), gently press down on each potato with the flat portion of the fork tines until the skin breaks and they flatten slightly leaving a crater in the center. Don't worry if some of the potatoes break in half, some of them likely will and they will still be perfectly delicious.
    6. Drizzle the melted butter over the potatoes, making sure that each crater has butter.
    7. Roast for 30-40 minutes (depending on size of your potatoes) or until the skins and edges have gone crisp and the lighter-colored potatoes are starting to turn golden.

    For the lemon dill cream sauce:

    1. Combine the sour cream, mayonnaise, garlic-infused olive oil (or olive oil + garlic), Dijon mustard, minced dill, lemon zest, and kosher salt (all of the sauce ingredients) in a small prep bowl. Mix together with a spoon until well combined.
    2. Once the potatoes have come out of the oven, drizzle them with the sauce. If there's any sauce left over, it's delicious on fish, chicken, veggies, etc.
    3. Garnish with the optional extra chopped fresh dill, lemon zest, and a few cracks of black pepper if desired.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

    4/4/23 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.

    * I usually use a mix of red, gold, and purple baby potatoes, but feel free to use whatever baby potatoes are easily accessible to you. This recipe also works really well with fingerling potatoes as an alternative.

    ** Garlic-infused olive oil is a staple in low-fodmap pantries. If it's not easily accessible to you, feel free to swap for an equal 1 tablespoon portion of olive oil plus 1 minced clove of garlic or ¼ teaspoon garlic powder.


    Nutrition

    • Serving Size: 1 serving
    • Calories: 422
    • Sugar: 2 g
    • Sodium: 653 mg
    • Fat: 32 g
    • Saturated Fat: 11 g
    • Carbohydrates: 41 g
    • Fiber: 4 g
    • Protein: 5 g
    • Cholesterol: 48 mg

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    Reader Interactions

    Comments

    1. Donny says

      April 19, 2020 at 10:51 am

      Drooling over here. Love your idea of serving it with salmon. Totally trying that!

      Reply
    2. Yang says

      April 15, 2020 at 8:11 pm

      wow, your smashed potatoes look amazing! I am definitely going to try it next time and make that magic lemon dill sauce!! Yum.

      Reply
    3. Jessica says

      April 15, 2020 at 3:12 pm

      I love that "smashed" is in the title 🙂 I'll be sure to invite my children to join the fun!

      Reply
    4. Megan Stevens says

      April 15, 2020 at 7:24 am

      Love the cream sauce to make these extra special, and love that you've reminded me to buy the heirloom purples! Great recipe, thanks!

      Reply
    5. Sophia says

      April 27, 2019 at 6:54 pm

      Smashed potatoes are such a simple and delicious side dish! I love the idea of a dill sauce, yum!

      Reply
    6. Stephanie says

      April 27, 2019 at 5:14 pm

      Holy cow do these look delicious or what! I've been wanting to try smashed potatoes for the longest time and these look like the perfect place to start.

      Reply
    7. Marlynn | Urban Bliss Life says

      April 18, 2019 at 10:29 am

      I love the different kinds of potatoes you used! That lemon dill cream sauce sounds delicious.

      Reply
    8. Emmanuella Sjögren says

      April 18, 2019 at 1:59 am

      These look so amazing! I love smashe potatotiess. I love the use of the different kinds of potatoes and the flavor combo. Makes me want to grab that fork.

      Reply
    9. Kelly Anthony says

      April 17, 2019 at 2:19 pm

      I'm also a lover of all things potatoes and these look amazing. The dill cream sauce really makes this recipe stand out.

      Reply
    10. Mimi says

      April 15, 2019 at 4:44 pm

      When I think of smashed potatoes, I have an exactly same picture in my mind as the one you have here. And the amount of that sauce is just perfect!

      Reply
    11. April says

      April 15, 2019 at 4:42 pm

      No doubts this is one of the best potato recipes I have seen lately. So much attention to details, and all that flavor must be out of this world!

      Reply
    12. Jori says

      April 15, 2019 at 11:43 am

      I always associate lemon, dill and cream with seafood, but they're definitely a win with potatoes, too! Bet this would be perfect on a bubble and squeak as well.

      Reply
    13. Jayashree says

      April 15, 2019 at 7:13 am

      We are potato lovers at home and this is a great way to use them Would love to try these.

      Reply
    14. Danieal says

      April 14, 2019 at 11:09 pm

      Absolutely adore that you used different colors of potatoes and wanna take the fork from the first pic and put in right in my mouth! Looks mouth watering delicious! Def inspired to get my smashed potato game on! Thanks so much for sharing :).

      Reply
    15. Lorie says

      April 14, 2019 at 7:46 pm

      I know 100% that this lemon dill sauce will become my new obsession. I plan on making double the batch so that I can put it on more than just these potatoes’

      Reply
      • Whip & Wander says

        April 17, 2019 at 3:53 pm

        I always like to make a little extra to drizzle on fish and asparagus!

        Reply
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      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
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    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

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