Potatoes are basically the perfect food
Whether they’re baked, fried, boiled, diced, sliced, mashed, hashed, or smashed, potatoes are indisputably one of the most delicious and flexible comfort foods. Their superpower lies in their ability to soak up the flavor of anything they come in contact with, making them the perfect vessel for all things delicious.
Let’s get real for a second: There is an endless trove of smashed potato recipes out there. In fact, there was more than 6.5M results when I typed “smashed potatoes” into the ol’ Google to check. What makes these smashed potatoes different is the spectacularly creamy, perfectly balanced lemon dill cream sauce that I’ve slathered on top.
The basics of making perfect smashed potatoes
Smashed potatoes are cooked twice: First they’re boiled then they’re roasted. Boiling the potatoes first allows the potato to become fully cooked, while retaining their fluffy insides. Then, after a generous drizzle of avocado oil + sprinkle of good quality sea salt, the potatoes are gently smashed with a fork (or potato masher), drizzled with melted butter, and roasted in the oven until their skins and edges are nice and crispy. The 2-step cooking method produces a fluffy + crispy combination that is really the best of both worlds.
I used a baby potato mix that included red, gold, and purple varieties all perfect for boiling and roasting, but feel free to use whatever baby potatoes are easily accessible to you. This recipe also works lovely with fingerling potatoes as an alternative.
The magic is in the lemon dill cream sauce
After a salt and butter coated turn in the oven, these potato beauties get dressed in an ample drizzle of Lemon Dill Cream Sauce (citrus + dill + sour cream + mayo + Dijon + salt) to become over-the-top delicious. Every time I make these the fella and I end up eating nearly half of them directly off the baking tray before they ever even make it to our dinner plates, mopping up any remnants of sauce that happened to make it onto the tray rather than the potato.
I think this sauce is best flavored with a bit of lemon zest rather than juice. This allows the pure lemon flavor found in the natural oils of the peel to balance the flavor of the sauce rather than the sharp acidity of lemon juice, which can sometimes overpower a creamy sauce like this. Although most traditional graters come with a fine grating side, I find that a quality microplane/zester makes a world of difference when zesting citrus. This is the one I use.
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Perfect Pairings
These Smashed Potatoes with Lemon Dill Cream Sauce pair perfectly with chicken, beef, or fish (I love serving this with salmon) and a green veggie like asparagus or broccoli. If there happens to be any leftover sauce, I love to drizzle the other things on my plate with a bit of this scrumptious sauce too.
A note for special diets
These Smashed Potatoes with Lemon Dill Cream Sauce are grain-free, gluten-free, and vegetarian. If you opt to use lactose-free sour cream, they are also friendly for Low FODMAP diets.
Smashed Potatoes with Lemon Dill Cream Sauce
Prep
Cook
Total
Yield 2 lbs
Ingredients
For the smashed potatoes:
- 2lbs baby potatoes (I used a tri-color potato mix but use whatever is accessible to you)
- 1 tbsp avocado oil
- 1 1/2 tsp sea salt
- 3 tbsp butter or ghee, melted (I use unsalted so I can control the amount of salt)
For the lemon dill cream sauce:
- 6 tbsp sour cream (I prefer this lactose free one, but you may use regular)
- 4 tbsp mayo
- 1 tbsp fresh dill, chopped (plus more to garnish, if desired)
- 1 tsp lemon zest
- 1/2 tsp Dijon mustard
- 1/4 tsp sea salt
Instructions
For the smashed potatoes:
- Wash the potatoes and then set them to boil over high heat in a large pot. Cook the potatoes until they are fork tender. I find in most cases that this takes around 25 minutes total from when you first set the pot to heat.
- While the potatoes boil, preheat the oven to 425 degrees F (218 C). Line a large baking sheet with parchment paper or a silicone baking mat and set to the side.
- Once the potatoes are fork tender, drain them into a large colander. I like to take a paper towel or cean kitchen towel and give the potatoes a very quick and gentle 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 logging a bunch of water so that the oil distributes better.
- Pour the avocado oil on top of the potatoes and give them a quick toss by hand (or gently with a wooden spoon if they are too hot to the touch) to coat in oil. Repeat with the sea salt, until the potato skins have a nice oily/grainy texture.
- Transfer the potatoes to the prepared baking tray and mash each one gently in the center with a fork (or potato masher). You should be looking to break the skin until each potato looks smashed and contains a lovely crater (perfect for holding butter and sauce). Don't worry if the potatoes break in half, some of them likely will and they will still be perfectly delicious.
- Drizzle the melted butter over the potatoes, allowing it to fill the fluffy craters of each spud.
- 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 around the edges.
For the lemon dill cream sauce:
- Mix all of the sauce ingredients by hand in a small prep bowl.
- Drizzle, splatter, or drench those beautiful smashed potatoes in the sauce. If there's any leftover, it's beautiful on fish, chicken, veggies, etc.
- Garnish with additional chopped fresh dill if desired.
Notes
Most traditional graters these days have a zesting or fine grating side to them, but I prefer to use a microplane/zester specifically for this use. Remember to only zest the yellow portion of the lemon as the white portion of the peel is bitter.
Courses Sides
Cuisine American
Nutrition Facts
Serving Size 1/4 recipe (1/2 lb serving)
Amount Per Serving | ||
|---|---|---|
Calories 394 | ||
% Daily Value | ||
Total Fat 27 g | 42% | |
Saturated Fat 10 g | 50% | |
Cholesterol 53 mg | 18% | |
Sodium 851 mg | 35% | |
Total Carbohydrates 41 g | 14% | |
Dietary Fiber 3 g | 12% | |
Sugars 2 g | ||
Protein 5 g | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Gloria | Homemade & Yummy
April 5, 2019 at 1:29 pmPotatoes and dill are a winning combination. We have a family recipe that has been enjoyed for at least 50 years. Love the colour of these potatoes…and the perfect side dish to all the BBQ parties
Tracy
April 6, 2019 at 8:13 amOh my gosh, you’re right – potatoes DO have super powers!! And yours – this lemon dill cream sauce!! I want to put that on EVERYTHING.
Lisa
April 7, 2019 at 3:47 pmYou’ve zoned in on my biggest food weakness… Potatoes. I’ll eat them in any form — and in fact have some baking in the oven as I write this. It’s your lemon dill sauce that’s really sent me over the edge though. Creamy, herbaceous with a touch of citrusy zing — this sauce would gild those perfectly crispy, creamy spuds like nothing else. I’m sold.
Traci
April 8, 2019 at 7:56 amYou had me at smashed potatoes b/c they’re one of our favorite foods over here. That creamy dill sauce…it’s gorgeous! I love the sour cream / mayo combo…and that dijon is like a secret ingredient. Great idea for any party! Thanks for sharing 🙂
Debra
April 8, 2019 at 8:24 amTotally agree about potato being a perfect food. Smashed potatoes are a favorite of ours. That creamy dill sauce sounds tasty and makes the dish so beautiful. I can see serving this at brunch instead of hash browns.
Dana
April 8, 2019 at 8:45 amSo. Much. Yes. I’m such a sucker for *anything* involving dill. It’s been my favorite herb since I was a kiddo; the smell just *screams* summer time. This is such a great idea for potatoes. Nice to move away from the usual rosemary!
kallee
April 8, 2019 at 9:48 amWhat fun mini potatoes. They looks so elegant and delicious.
Nancy
April 8, 2019 at 10:07 amI agree that potatoes are basically the perfect food! Love that. And I love smashed potatoes. And I absolutely love, love love the lemon-dill combo. These look wonderful!
Chef and Steward
April 8, 2019 at 11:04 amI LOVE smashed potatoes! That dill cream sauce looks like such a treat! Great side dish for a Sunday Roast.
Ana | Muy Delish
April 8, 2019 at 11:11 amWhat a great way to eat smashed potatoes! Plus the colors here are just so beautiful too! I think I’m going to try these with greek yogurt instead of sour cream since I always have that in hand. Can’t wait to make these!!
Daniela
April 8, 2019 at 2:35 pmThese smashed potatoes are so colorful! That just makes me want to eat them even more 🙂 And the lemon and dill cream sauce sounds absolutely delicious. I would love to serve these alongside some grilled or baked salmon like you recommend.
Marisa F. Stewart
April 8, 2019 at 3:09 pmOMG!! I have to thank you! I’d completely forgotten about smashed potatoes. We simply love them and you certainly can’t beat dill with them or lemon. Ummmm! My mouth is watering. We have potatoes in the pantry. They are coming out ASAP and getting smashed.
Gloria | Homemade & Yummy
April 8, 2019 at 4:50 pmI am a potato lover. This is the perfect recipe for all the BBQ parties that are just around the corner. Love the potato and dill combination. Always a favourite around here.
Lori | The Kitchen Whisperer
April 8, 2019 at 9:42 pmPotatoes are my all time favorite veggie! I love that you used all colors too! These are perfect for cookout and block party. These served with some grilled chicken or steak bites… I can almost taste it now!
Elaine Benoit
April 9, 2019 at 5:25 amI agree potatoes are the perfect food. I am always in the mood to eat potatoes. Your smashed potatoes look heavenly! And with the addition of the lemon dill cream sauce? Outstanding!!
Stine Mari
April 9, 2019 at 6:11 amLemon and dill are so delicious with potatoes. And these smashed potatoes look like the ultimate comfort food, I just love to bite into the potato skin mmm.
Amanda
April 9, 2019 at 6:35 amI love smashed potatoes, but that lemon-dill sauce takes these potatoes to the next level. Plus, they’re so easy and always a crowd favorite. Thanks for sharing!
Julie Menghini
April 9, 2019 at 9:14 amI love those beautiful colored baby potatoes and your dill sauce sounds amazing. It will make a great side dish to a grilled steak or salmon. I drooled all the way down to the recipe and can’t wait to give them a try!
Andrea Metlika
April 9, 2019 at 2:04 pmThis dish sounds fantastic. The lemon dill sauce, I could eat by the spoonful.
Lathiya
April 19, 2019 at 1:12 pmThe smashed potatoes are one of my favorite…the lemon dill cram makes it more flavor full
Beth Pierce
April 9, 2019 at 2:15 pmWhat a great looking side dish! The lemon dill sauce sounds splendid!
Tisha
April 9, 2019 at 2:28 pmThat dill cream sauce sounds so tasty and such a great addition to the potatoes!
Diana
April 9, 2019 at 4:15 pmThis is one of my all time favourite recipes. Smashed potatoes are so easy to make and loved by adults and children in our family. I need to try the dill cream sauce!
Katherine | Love In My Oven
April 10, 2019 at 1:36 pmI love the colour of these potatoes!! And potatoes go so well with dill – this is definitely a keeper! Perfect as an Easter side dish 🙂
Jere Cassidy
April 10, 2019 at 6:08 pmI make smashed potatoes but never add a sauce. Your looks amazing and I love the dill flavor.
Carrie | Clean Eating Kitchen
April 11, 2019 at 7:34 amWhat an awesome side dish! I would never have thought of adding a sauce – it sounds so delicious and fresh! Can’t wait to try this!
Kylie | Midwest Foodie
April 11, 2019 at 9:51 amYUM. YUM. YUM. Crispy, smashed potatoes are my absolute FAVORITE and that creamy lemon dill sauce has my mouth watering. Perfect side dish for Easter!
Kate
April 12, 2019 at 6:06 amI agree potatoes are the perfect food! And the flavors in the sauce sound really delicious together, plus it seems easy to make so I definitely want to try this recipe, thanks!
Trish Bozeman
April 12, 2019 at 7:13 amI think you’re right. Potatoes ARE the perfect food! I’m loving these potatoes with that sauce! Seems kind of like a spin on a baked potato with sour cream and chives. But so so so much better. 🙂
Catherine @ To & Fro Fam
April 12, 2019 at 10:16 amYou had me at that first close-up photo! Also, I love smashed potatoes because of the name. Why mash ’em when you can smash ’em? 😉
Pech
April 12, 2019 at 2:15 pmOoo I love the texture of smashed potatoes but never thought to whip up a dill sauce like this for them!
jenna
April 12, 2019 at 2:25 pmMy community basket this week included way too many potatoes to make the regular old way. So I utilized this recipe and LOVED them. The fresh dill is such a brightener for the potatoes and great for Spring.
Whip & Wander
April 12, 2019 at 3:41 pmAwesome! I’m so glad you liked this recipe. The dill really does pack such a refreshing punch for spring!
Erin @ Platings and Pairings
April 12, 2019 at 5:16 pmI love the sounds of the lemon tahini sauce with dill!!! I’ve had lemon tahini with basil, but the dill sounds amazing for these smashed potatoes!
Amanda
April 12, 2019 at 5:27 pmAs if smashed potatoes weren’t perfect little bites on their own, you went and made them even better with a creamy herb sauce! What a fantastic way to dress up and brighten the dish. I’m sure I could make an entire meal out of these, but what a great little nosh for a weekend snack as well. We would absolutely polish off a pan of these instead of our usual fry fare while watching a game!
Jeannette (Jay Joy)
April 13, 2019 at 12:29 amThese look amazing! Are your purple potatoes sweet potatoes?I wonder how this will go with sweet potatoes. That is most of what we have in the island where I live. Great idea with the 2-step cooking metho!
Whip & Wander
April 17, 2019 at 3:58 pmI think this lemon dill sauce would be lovely on sweet potatoes!
Jacqueline Debono
April 13, 2019 at 1:40 amI still haven’t made smashed potatoes, which seems crazy considering how popular they have become! This recipe makes me want to go into the kitchen and make them now! That lemon dill cream sauce is calling my name!
Karyl Henry
April 13, 2019 at 7:12 amI’m such a carb fiend, and potatoes are probably my favorite! But I’ve never tried to make smashed potatoes like these. They look fabulous, and I just happen to have some dill that needs to be used up…perfect excuse to make this recipe 🙂
Whip & Wander
April 17, 2019 at 3:56 pmSounds kismet, Karyl! Potatoes are my favorite carb too!
Marisa F. Stewart
April 14, 2019 at 8:21 amThis is one of our favorite ways to make potatoes.They are so easy to make and make such a great side with any entree. I haven’t tried your lemon dill cream sauce but I know it would enhance the flavor of the potatoes ten times over. I’m making the sauce next time we have the potatoes.
Whip & Wander
April 17, 2019 at 3:56 pmI hope you love them. The lemon dill cream sauce really makes them shine!
Natalie
April 14, 2019 at 11:02 amOh wow… that looks and sounds absolutely delicious. I love flavors you combined here. That sauce sounds unbelievable… sooo good! Since I love potatoes and I’m always looking for new ways to enhance them, this recipe is definitely a winner. Saved!
Mary
April 14, 2019 at 11:04 amI can only imagine how great that sauce is on those potatoes! Sounds like an awesome recipe.
Maman de sara
April 14, 2019 at 2:36 pmWhat a great combination of ingredients in that lemon dill cream sauce . These potatoes sound delicious.
Lorie
April 14, 2019 at 7:46 pmI 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’
Whip & Wander
April 17, 2019 at 3:53 pmI always like to make a little extra to drizzle on fish and asparagus!
Danieal
April 14, 2019 at 11:09 pmAbsolutely 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 :).
Jayashree
April 15, 2019 at 7:13 amWe are potato lovers at home and this is a great way to use them Would love to try these.
Jori
April 15, 2019 at 11:43 amI 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.
April
April 15, 2019 at 4:42 pmNo 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!
Mimi
April 15, 2019 at 4:44 pmWhen 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!
Kelly Anthony
April 17, 2019 at 2:19 pmI’m also a lover of all things potatoes and these look amazing. The dill cream sauce really makes this recipe stand out.
Emmanuella Sjögren
April 18, 2019 at 1:59 amThese 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.
Marlynn | Urban Bliss Life
April 18, 2019 at 10:29 amI love the different kinds of potatoes you used! That lemon dill cream sauce sounds delicious.
Stephanie
April 27, 2019 at 5:14 pmHoly 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.
Sophia
April 27, 2019 at 6:54 pmSmashed potatoes are such a simple and delicious side dish! I love the idea of a dill sauce, yum!