Crispy Smashed Red Potatoes With Garlic And Dill In The Oven
User Reviews
5
Crispy Smashed Red Potatoes With Garlic And Dill In The Oven
Description
This recipe calls for boiling small red potatoes salted in the water until tender and easily pierced. After draining, each potato is gently smashed to flatten but retain shape, then drizzled with olive oil. Baking at 425°F crisps the edges and tops to a delicate crunch.
Meanwhile, a sauce of fresh minced dill, pressed garlic, olive oil, salt, and pepper is mixed and used as a finishing garnish, imparting fresh herbal flavor and pungent garlic aroma that contrast the rich crispness of the potatoes.
The dish is served immediately to preserve the crisp texture, making it a flavorful side for grilled or roasted meats and vegetables. The recipe suggests boiling the potatoes ahead and refrigerating for up to two days before baking and offers storage and reheating advice to maintain quality.
Reheating the potatoes gently in the microwave brings back warmth though crispness may soften.
Ingredients
- 16 small to medium potato Yukon gold potatoes can also be used, red
- ½ tbsp + ¼ tsp salt divided
- 3 cloves garlic pushed through a garlic press
- 2 tablespoon dill finely minced, fresh
- 5 tablespoon olive oil divided
- ¼ teaspoon black pepper
Instructions
Cook the baby red potatoes.
- Fill a large pot with water and bring to a boil. Add ½ tablespoon of salt, washed red small potatoes and cook on a medium low heat for 12 to 15 minutes or until potatoes are soft when poked with a knife.
Make a dill-garlic sauce.
- Meanwhile preheat the oven to 425 F and in a small bowl combine garlic, dill, 3 tablespoon of olive oil and the remaining ¼ teaspoon of salt and pepper.
Smash the red small potatoes and bake.
- Carefully drain the potatoes and place them on a parchment lined rimmed baking sheet. Using a flat bottom of a glass or cup, gently smash each potato until slightly flattened but doesn't fall apart.
- Drizzle smashed red potatoes with the remaining 2 tablespoon of olive oil and bake for 15 more minutes until the potatoes get slightly crispy on top.
Serve the red smashed potatoes.
- Remove crispy crushed potatoes from the oven, garnish with the dill sauce and serve immediately!
Notes
- Boil potatoes in advance and refrigerate for up to two days before baking.
- Store cooked potatoes in an airtight container in the refrigerator for up to four days.
- Reheat in microwave for 30 to 40 seconds to warm before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 750 kcal
% Daily Value*
| Serving | 4potatoes | |
| Calories | 750kcal | 38% |
| Carbohydrates | 136.3g | 45% |
| Protein | 16.3g | 33% |
| Fat | 18.7g | 29% |
| Saturated Fat | 2.8g | 14% |
| Sodium | 772mg | 32% |
| Potassium | 3887mg | 83% |
| Fiber | 14.6g | 58% |
| Sugar | 8.5g | 17% |
| Calcium | 90mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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