Crispy Smashed Potatoes Tossed with Zesty Pickles and Creamy Sauce
Crunchy smashed spuds mixed with a creamy, zingy sauce and loads of pickles make this side so tasty you'll want seconds.
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Cooking tools:
- Potato masher
- Glass
- Oven
- Pot
- Stove
- Colander
- Baking sheet
- Parchment paper
- Paper towel
- Whisk
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 900 g baby yellow potatoes
- 3 tablespoons olive oil, divided
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 180 ml Greek yogurt
- 120 ml Kewpie mayonnaise or regular mayonnaise
- 2 teaspoons Dijon mustard
- Juice of 0.5 lemon
- 1 garlic clove, minced
- 15 g fresh parsley, chopped
- Salt
- pepper
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1–2 scallions, sliced (optional, for garnish)
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