Ingredients
- 1.5 lbs baby Yukon Gold or red potatoes
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- Optional: ½ tsp smoked paprika or chili flakes
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 garlic clove, minced
- 2 tbsp fresh dill or parsley, chopped
- Salt and pepper to taste
- Optional: 2 tbsp Greek yogurt or sour cream
- Optional add-ins: crumbled bacon, chopped red or green onions, capers or pickles, chopped hard-boiled eggs
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly.
- Transfer to the baking sheet and gently smash each potato with a flat surface.
- Drizzle with olive oil and season with salt, pepper, garlic powder, and optional spices.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy.
- Meanwhile, whisk together dressing ingredients in a bowl.
- Let potatoes cool slightly, then gently toss with dressing and any desired add-ins.
- Serve warm or at room temperature, garnished with extra herbs.
Notes
- Don’t over-smash potatoes—they should remain mostly intact.
- For a vegan version, use plant-based mayo and omit eggs or bacon.
- Can prepare potatoes and dressing ahead; combine just before serving.
- Reheat leftovers in oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
