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
For the smashed potatoes:
- 2 lbs baby potatoes, scrubbed clean (I used tri-color)*
- 1 tbsp olive oil
- 1 1/2 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
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- Optional: cracked black pepper, to taste
Instructions
For the smashed potatoes:
- 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.
- 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.
- 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.
- Transfer the potatoes to the sheet pan and give them another pat dry if needed. Pour 1 tbsp 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 1/2 tsp kosher salt, until the potato skins have an oily, grainy texture.
- 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.
- Drizzle the melted butter over the potatoes, making sure that each crater has butter.
- 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:
- 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.
- 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.
- 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 tbsp portion of olive oil plus 1 minced clove of garlic or 1/4 tsp 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