Crispy Smashed Potatoes with Lemon Dill & Chive Dressing 🥔 the only way I’m eating my potatoes this summer 👀 RECIPE BELOW⬇️ Ingredients 2-2½ lbs baby potatoes whole 1 tbsp olive oil 1/2 tsp salt to the boiling water Dressing: 1¼ cup sour cream or plain greek yogurt 1 tbsp grainy mustard 1 tsp honey 2 tbsp lemon juice freshly squeezed 1½ tbsp lemon zest 2 garlic cloves chopped fine 1 shallot chopped fine 2 celery sticks chopped fine 3 tbsp fresh chives chopped fine 1/4 cup fresh dill chopped fine 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder Instructions Prepare the potatoes: wash the potatoes and pat to dry. Blanch the potatoes: bring a large pot of water to boil and add your potatoes, and 1 tsp of salt. Cook for 15-20 minutes, or until fork tender. Drain and let air dry for 5-10 minutes (the drier the potato the crispier they'll be). In the meantime preheat your oven: to 425 °F. Mix: to a large mixing bowl, add the blanched potatoes, 1 tbsp of olive oil and season to taste with salt and pepper. Smash: add the potatoes to a large lined baking sheet and spread out evenly. Press each potato firmly with the flat side of a fork or bottom of a small glass until the skin breaks and the potato flattens. Don't worry about making them look pretty, they'll be delicious regardless. Bake: for 35-45 minutes or until crispy (this will depend on the size of your potatoes). Once cooked, allow the potatoes to rest on the baking sheet for 5 minutes to slightly cool and crisp up even more. Prepare the dressing: to a large mixing bowl whisk together the sour cream, grainy mustard, honey and lemon juice. Next, add the lemon zest, garlic, shallot, celery, chives, dill, salt, pepper and garlic powder. Toss: add the crispy potatoes directly to the dressing and toss to combine until all of the potatoes have been fully covered. Garnish: with more fresh dill, lemon zest and black pepper. #potatoes #smashedpotatoes #sidedishes #crispypotatoes - @sammymontgoms