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Gourmet smashed potatoes with creamy herb sauce on a white plate
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Gourmet Smashed Potatoes with Creamy Herb Sauce

Crispy edges giving way to fluffy, tender insides, draped in a creamy herb sauce creates a comforting yet sophisticated dish perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American, Comfort Food
Keyword: Creamy Herb Sauce, Easy Side Dish, Potato Recipe, Smashed Potatoes
Servings: 4 servings
Calories: 350kcal

Ingredients

For the Potatoes

  • 2 pounds baby potatoes (mini yellow potatoes) These small gems are tender and buttery, perfect for smashing.
  • 3 tablespoons olive oil, divided For roasting and adding a luscious texture.
  • 1/2 teaspoon salt To enhance the natural flavors of the potatoes.
  • 1/4 teaspoon black pepper Adds a touch of warmth.

For the Creamy Herb Sauce

  • 3/4 cup Greek yogurt Creamy and tangy, it forms the base of the herb sauce.
  • 1/2 cup Kewpie mayonnaise (or regular mayo) Delivers richness and comforting creaminess.
  • 2 teaspoons Dijon mustard For a hint of zest.
  • 1/2 lemon juiced Brightens up the flavors.
  • 1 clove garlic, minced Aromatic and flavorful.
  • 1/4 cup fresh parsley, chopped Adds freshness and vibrant color.
  • 1 dill pickle finely chopped Provides delightful crunch and contrast in flavors.
  • 1 shallot finely chopped Sweet and mild, perfect for the sauce.
  • 1-2 scallions chopped (optional) For garnish and added flavor.

Instructions

Preparation

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Boil the baby potatoes in well-salted water for about 7-8 minutes until tender but still firm. Drain and let them cool slightly.
  • Place the boiled potatoes on the baking sheet, gently smash each with your hand or a glass to a thickness of about ½ inch. Brush with 2 tablespoons of olive oil and sprinkle with salt and black pepper.

Cooking

  • Roast the smashed potatoes in the oven for 45-60 minutes, flipping halfway through until golden and crispy.

Sauce Preparation

  • In a mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley.
  • Fold in chopped dill pickle and shallot for added flavor and texture.

Serving

  • Once the potatoes are out of the oven and slightly cooled, gently toss them with the creamy herb sauce and garnish with chopped scallions if desired.

Notes

For optimal crispiness, ensure potatoes are dry before brushing with oil. You can experiment with herbs like dill or chives. Leftover sauce serves well as a dip for veggies or a spread on sandwiches. For a smokey flavor, add a sprinkle of smoked paprika before serving.