Ingredients
Units
Scale
- 1 lb crispy baby gold or yellow potatoes
- 1 lb crispy baby red potatoes
- 3 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup diced dill pickles
- 1/4 cup minced red onions
- 2 tbsp fresh dill
- 2 tbsp fresh parsley
- 2 tbsp chopped chives
- 1/2 cup creamy Greek yogurt
- 1/4 cup flavorful mayo
- 2 tbsp fresh lemon juice
- 2 cloves minced garlic
- 1 tbsp tangy Dijon mustard
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper, lightly spraying it with olive oil.
- Wash the baby potatoes and boil them in salted water for 10 to 15 minutes until fork-tender. Drain and let them cool at room temperature.
- Smash the cooled potatoes onto the baking tray, ensuring they are flat but still hold their shape.
- Drizzle the smashed potatoes with olive oil, kosher salt, and black pepper, then roast for 40 to 50 minutes until they are golden brown and crispy.
- While the potatoes are roasting, mix Greek yogurt, mayo, lemon juice, minced garlic, and Dijon mustard in a bowl. Stir in diced dill pickles, minced red onions, fresh dill, parsley, and chives.
- Once the potatoes are roasted, allow them to cool slightly and then mix them with the dressing until well coated.
Notes
For a tangy twist, consider using sour cream instead of mayo. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg