Crispy Herby Smashed Potatoes with Dill & Lemon Zest
Crispy Herby Smashed Potatoes with Dill & Lemon Zest
Ingredients
For the Smashed Potatoes
- 2 pounds baby Yukon Gold potatoes, scrubbed clean
- 1 tablespoon kosher salt, plus more to taste
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
For the Herby Lemon Dressing
- 1/2 cup fresh dill, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh chives, finely chopped
- 2 garlic, cloves, minced or grated
- 1 lemon, zested and juiced
- 1/4 teaspoon red pepper flakes, or more, if you like a kick
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon flaky sea salt, for finishing
Instructions
- 1
Preheat your oven to 425°F. Grab a large pot, fill it with cold water, and add the baby Yukon Gold potatoes along with 1 tablespoon of kosher salt. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. You want them soft enough to smash easily, but not falling apart.
⏱️ 20 min•🌡️ 425
- 2
While the potatoes are doing their thing, line a large baking sheet with parchment paper. Once the potatoes are tender, drain them well in a colander and let them steam dry for a few minutes. This helps them get extra crispy later! Arrange the potatoes on the prepared baking sheet, leaving a little space between each one.
⏱️ 5 min
- 3
Now for the fun part: smashing! Using the bottom of a sturdy glass, a potato masher, or even a fork, gently smash each potato until it's about 1/2 inch thick. Don't go too crazy; you want some texture and craggy edges for maximum crispiness.
⏱️ 5 min
- 4
Drizzle the smashed potatoes generously with 1/4 cup of olive oil. Season them with a good pinch of kosher salt and 1/2 teaspoon of freshly ground black pepper. Use your hands to gently toss and ensure every potato gets coated. Pop the baking sheet into the preheated oven and roast for 25-35 minutes, flipping halfway through, until they are deeply golden brown and super crispy.
⏱️ 35 min•🌡️ 425
- 5
While the potatoes are roasting, whip up that vibrant herby dressing. In a medium bowl, combine the finely chopped fresh dill, parsley, and chives. Add the minced garlic, the zest and juice of one lemon, red pepper flakes (if using), and 1/4 cup of extra virgin olive oil. Stir it all together until well combined. Taste it! Does it need more lemon? More salt? You do you.
⏱️ 10 min
- 6
Once the potatoes are perfectly crispy and hot from the oven, transfer them to a large serving bowl. Pour the herby lemon dressing over the top and toss gently to coat every glorious potato. Finish with a sprinkle of flaky sea salt for that extra pop of texture and flavor. Serve immediately and watch them disappear!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Herby Smashed Potatoes with Dill & Lemon Zest
Ingredients
For the Smashed Potatoes
- 2 pounds baby Yukon Gold potatoes, scrubbed clean
- 1 tablespoon kosher salt, plus more to taste
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
For the Herby Lemon Dressing
- 1/2 cup fresh dill, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh chives, finely chopped
- 2 garlic, cloves, minced or grated
- 1 lemon, zested and juiced
- 1/4 teaspoon red pepper flakes, or more, if you like a kick
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon flaky sea salt, for finishing
Instructions
- 1
Preheat your oven to 425°F. Grab a large pot, fill it with cold water, and add the baby Yukon Gold potatoes along with 1 tablespoon of kosher salt. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. You want them soft enough to smash easily, but not falling apart.
⏱️ 20 min•🌡️ 425 - 2
While the potatoes are doing their thing, line a large baking sheet with parchment paper. Once the potatoes are tender, drain them well in a colander and let them steam dry for a few minutes. This helps them get extra crispy later! Arrange the potatoes on the prepared baking sheet, leaving a little space between each one.
⏱️ 5 min - 3
Now for the fun part: smashing! Using the bottom of a sturdy glass, a potato masher, or even a fork, gently smash each potato until it's about 1/2 inch thick. Don't go too crazy; you want some texture and craggy edges for maximum crispiness.
⏱️ 5 min - 4
Drizzle the smashed potatoes generously with 1/4 cup of olive oil. Season them with a good pinch of kosher salt and 1/2 teaspoon of freshly ground black pepper. Use your hands to gently toss and ensure every potato gets coated. Pop the baking sheet into the preheated oven and roast for 25-35 minutes, flipping halfway through, until they are deeply golden brown and super crispy.
⏱️ 35 min•🌡️ 425 - 5
While the potatoes are roasting, whip up that vibrant herby dressing. In a medium bowl, combine the finely chopped fresh dill, parsley, and chives. Add the minced garlic, the zest and juice of one lemon, red pepper flakes (if using), and 1/4 cup of extra virgin olive oil. Stir it all together until well combined. Taste it! Does it need more lemon? More salt? You do you.
⏱️ 10 min - 6
Once the potatoes are perfectly crispy and hot from the oven, transfer them to a large serving bowl. Pour the herby lemon dressing over the top and toss gently to coat every glorious potato. Finish with a sprinkle of flaky sea salt for that extra pop of texture and flavor. Serve immediately and watch them disappear!
⏱️ 5 min