Ingredients:
For the Potatoes:
8 small to medium potatoes (Yukon Gold or any starchy variety)
2 tablespoons olive oil
Salt and pepper, to taste
Fresh parsley (for garnish)
For the Herb Sauce:
½ cup sour cream
¼ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill pickles
2 tablespoons finely chopped shallots
1 tablespoon lemon juice
Salt and pepper, to taste
For Topping:
2 scallions, sliced
Freshly cracked black pepper
Instructions:
1. Cook the Potatoes:
Preheat your oven to 400°F (200°C).
Boil the potatoes in salted water for 15-20 minutes, until they are fork-tender.
Drain the potatoes and let them cool for a few minutes.
2. Smash the Potatoes:
Place the potatoes on a baking sheet lined with parchment paper.
Using a potato masher or fork, gently smash each potato, pressing down until they are slightly flattened but still in one piece.
Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper.
Roast the potatoes in the oven for 20-25 minutes, until they are golden brown and crispy on the edges.
3. Prepare the Herb Sauce:
In a bowl, combine the sour cream, mayonnaise, Dijon mustard, parsley, dill pickles, shallots, lemon juice, salt, and pepper.
Mix well to combine.
4. Assemble the Dish:
Once the potatoes are crispy, transfer them to a serving plate.
Generously drizzle the herb sauce over the potatoes.
Top with freshly cracked black pepper, sliced scallions, and garnish with fresh parsley.
5. Serve:
Serve warm as a side dish or a light main course. Enjoy the contrast between the crispy, golden potatoes and the creamy, tangy herb sauce!
Let me know if you’d like to adjust any part of the recipe or if you need more ideas!
