Crispy Smashed Red Potatoes With Garlic And Dill In The Oven​​

lavendarandmacarons.com
serves 4
Ingredients

• 16 small to medium red potatoes Yukon gold potatoes can also be used
• ½ tbsp + ¼ tsp salt divided
• 3 cloves garlic pushed through a garlic press
• 2 tablespoon fresh dill finely minced
• 5 tablespoon olive oil divided
• ¼ teaspoon pepper

Preparation
Cook the 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!

​Ahead of time tips. You can boil the potatoes and then store in the refrigerator for up to two days until you ready to bake them.
Storing and reheating. These crispy garlic dill potatoes keep very well in the refrigerator. Place the potatoes in the airtight container and refrigerate for up to 4 days. Reheat in the microwave for 30 to 40 seconds.
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