Crunchy Roasted Potato Side (Print Version)
# Ingredients:
→ For the Potatoes
01 -
2 pounds baby potatoes (mini yellow potatoes)
02 -
3 tablespoons olive oil, divided
03 -
1⁄2 teaspoon salt
04 -
1⁄4 teaspoon pepper
→ For the Dressing
05 -
3⁄4 cup Greek yogurt
06 -
1⁄2 cup kewpie mayonnaise (or regular mayo)
07 -
2 teaspoons Dijon mustard
08 -
1⁄2 lemon, juiced
09 -
1 garlic clove, minced
10 -
1⁄4 cup fresh parsley, chopped
11 -
Salt and pepper, to taste
→ For the Mix-ins and Garnish
12 -
1 dill pickle, finely chopped
13 -
1 shallot, finely chopped
14 -
1-2 scallions for garnish, optional
# Instructions:
01 -
Preheat oven to 425°F and line a baking sheet with parchment. Place potatoes in a large pot of well-salted cold water, bring to a boil, and cook for 7-8 minutes until just fork tender. Drain and let cool slightly.
02 -
Pat potatoes dry with paper towels, then transfer to the baking sheet. Gently smash each potato to 1/4 inch thick using a potato masher or the bottom of a glass. Brush with 2 tablespoons olive oil and season with salt and pepper.
03 -
Roast for 45-60 minutes, flipping halfway through, until the potatoes are golden brown and crispy around the edges.
04 -
While potatoes cook, whisk remaining 1 tablespoon olive oil with yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in chopped pickle and shallot, then season with salt and pepper to taste. Refrigerate until needed.
05 -
When potatoes are done, let cool for 10 minutes. Reserve some crispy bits for topping, then gently toss the rest with the dressing in a large bowl. Garnish with scallions and the reserved crispy potato bits. Serve warm.
# Notes:
01 -
Boil potatoes just until fork tender - if they're too soft, they'll fall apart when smashing.
02 -
Dry potatoes thoroughly after boiling for maximum crispiness.
03 -
Smash a few potatoes extra thin for ultra-crispy topping pieces.