Potatoes, the quintessential comfort food, are turned into crispy smashed potatoes in this recipe. I usually use either Yukon Gold or red potatoes but have tried both purple and white potatoes and they also turned out well. So use whatever you have on hand.
This recipe is hands-off for the most part. First, wash and then boil potatoes. No peeling required!
Coat a baking pan with olive oil and then add the boiled potatoes and smash them with a fork or the bottom of a cup or heavy-duty glass.
Sprinkle a few seasonings, drizzle a little more oil olive and some melted butter.
Bake and then serve. This side dish (or main meal if that’s what you want it to be) is crispy and crunchy and perfect for dipping in ketchup or in a dill sour cream dip as listed below in the recipe. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
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- 3 pounds yellow potatoes
- 4 tablespoons olive oil (divided)
- Salt to taste
- Pepper to taste
- 1/16 teaspoon garlic powder
- 1/16 teaspoon onion powder
- 1 tablespoon butter, melted
- 2 teaspoons rosemary, dried (optional)
- 1 cup sour cream
- 1 teaspoon lemon juice
- Pinch white ground pepper
- 2 tablespoons fresh dill, chopped (discard large stems)
Ingredients
Potatoes
Dill Sauce
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- Wash potatoes and cut out any spots, leaving the skins on. If potatoes are large, slice them in half or thirds. Boil potatoes for 20-25 minutes until tender. Drain.
- Preheat oven to 425 degrees F. Using a large baking sheet with sides, coat it with 3 tablespoons of olive oil or more if needed, using a brush to spread it around the pan. The oil will crisp the bottom of the potatoes. Place the potatoes skin side up on the baking sheet.
- Using an oversized fork, mash the potatoes until they are flattened. Then spread out the potatoes; so they aren't touching.
- Drizzle the remaining 1 tablespoon of olive oil and melted butter over the tops of the potatoes.
- Sprinkle the potatoes with salt, pepper, garlic powder, onion powder, and rosemary. Bake for 30 minutes. Then turn oven to broil and cook for 5 minutes or until the potatoes are browned and crispy. Serve hot.
- Mix all the ingredients and stir. Refrigerate until ready to serve. Use as a dipping sauce for the potatoes.