Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 green onions, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup bacon bits (optional for extra flavor)
- 1/2 cup shredded sharp cheddar cheese (substitute with your favorite cheese if desired)
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, gently smash each potato with the back of a fork or a potato masher.
- Place the smashed potatoes on the prepared baking sheet. Drizzle with olive oil, and sprinkle with sea salt and black pepper.
- Bake in the oven for 25-30 minutes or until the potatoes are golden and crispy.
- While the potatoes are baking, prepare the dressing by combining sour cream, Dijon mustard, apple cider vinegar, chopped green onions, and dill in a medium bowl. Mix until smooth.
- Once the potatoes are crispy, remove them from the oven and let them cool for a few minutes.
- In a large serving bowl, gently toss the potatoes with the dressing until evenly coated. Fold in the bacon bits and shredded cheese.
- Serve warm or at room temperature, and enjoy the praise from your hungry crowd!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crispy Smashed Potato Salad, recipe, cooking, food