Description
Delicious crispy roasted baby potatoes topped with a fresh dill dressing.
Ingredients
Scale
- 1½ lb baby gold or yellow potatoes, whole and unpeeled
- 2 Tbsp extra-virgin olive oil
- 2 tsp kosher salt (plus more for salting the water)
- ¼ tsp black pepper (more to taste)
- ½ cup dill pickles, finely chopped
- ½ cup red onions, finely chopped
- ¼ cup fresh dill, loosely packed, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 Tbsp chives, chopped
- ¾ cup Greek yogurt
- 2 Tbsp mayonnaise (made with olive oil)
- 3–4 Tbsp lemon juice (from 1 large lemon)
- 2 cloves garlic, finely minced
- 1 Tbsp Dijon mustard
- ¼ tsp kosher salt (more to taste)
- ¼ tsp black pepper (more to taste)
Instructions
- Preheat the oven to 425℉ (218°C) and prep a baking sheet with parchment paper sprayed with olive oil spray for easy clean up.
- Wash your potatoes and add them to a large pot of cold water with a generous amount of salt. Bring them to a boil over high heat.
- Turn down the heat to a simmer and cook the potatoes for 10-15 minutes until they are fork-tender. Then pour off the salted water and dry and cool the potatoes.
- Once the potatoes have cooled to room temperature, add them to the baking tray and smash the potatoes with the bottom of a sturdy water glass or a small bowl in a single layer to give you a larger surface area to work with.
- Coat the potatoes in olive oil, salt, and pepper. Roast in the oven for 40-50 minutes, until they are crispy. Cooking time will vary depending on your oven.
- While the potatoes are roasting, add the dressing ingredients to a large bowl and stir to combine.
- Then add the red onions, chives, dill, parsley, and pickles to the bowl with the dressing.
- When the potatoes are done roasting, add them to the large mixing bowl with the other ingredients and stir to combine.
- Hint: leave a bit of space between the potatoes on the baking sheet. This will help them to crisp up! You may need to use a second tray depending on the size of the baking sheet you’re using.
Notes
- For extra crispiness, ensure the potatoes are well spaced out on the baking sheet.
- You can substitute baby red potatoes for the baby gold or yellow potatoes if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg