Ingredients
Potatoes
2 lbs (900 g) baby potatoes or small yellow potatoes
2 tbsp olive oil
Salt & black pepper, to taste
½ tsp garlic powder (optional)
Dill Pickle Dressing
¼ cup olive oil
3 tbsp dill pickle juice
2 tbsp Dijon mustard
1 tbsp apple cider vinegar (or lemon juice)
2 tbsp finely chopped dill pickles
1–2 tbsp fresh dill, chopped
1 small clove garlic, minced or grated
½ tsp honey or sugar (balances acidity)
Salt & pepper, to taste
Add-ins (optional but delicious)
2 green onions, sliced
¼ cup red onion, finely diced
¼ cup celery, finely chopped
2–3 tbsp mayonnaise or Greek yogurt (optional, for creamy version)
Instructions
Boil the Potatoes
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Add potatoes to a pot, cover with cold salted water.
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Bring to a boil and cook 12–15 minutes, until fork-tender.
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Drain and let steam-dry for a few minutes.
Smash & Roast
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Preheat oven to 425°F / 220°C.
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Place potatoes on a parchment-lined baking sheet.
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Use a glass or potato masher to gently press each one flat.
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Drizzle with olive oil, season with salt, pepper, and garlic powder.
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Bake 20–25 minutes, flipping once, until deeply golden and crispy.
Make the Dill Pickle Dressing
Whisk together olive oil, pickle juice, Dijon, vinegar, chopped pickles, dill, garlic, honey, salt, and pepper.
Taste — it should be bright, tangy, and a little salty. Adjust as you like.
Toss & Serve
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Place crispy potatoes in a large bowl.
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Add onions, celery, and green onion if using.
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Pour dressing over while potatoes are warm and toss gently.
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Stir in mayo/Greek yogurt if you want it slightly creamy.
Let rest 5–10 minutes so flavors soak in.
Notes
Keep skins on — more texture and flavor.
Extra crispy? Leave potatoes in the oven a few more minutes.
Add crumbled bacon, feta, or hard-boiled eggs for variety.
Great warm, room temp, or chilled.
- Prep Time: 15
- Cook Time: 40
Nutrition
- Calories: 320