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Crispy smashed baby potatoes finished with a lush and herby avocado-dill Green Goddess sauce have become a fresh staple for our spring and summer gatherings. This recipe brings out the best of seasonal herbs and delivers a side dish or appetizer everyone gets excited about, thanks to its vibrant flavors and creamy topping.
I first made this for a picnic and could hardly get the platter set down before everyone started reaching for the potatoes. The sauce was a hit and it quickly became my signature bring-along for warm-weather meals.
Ingredients
- Baby potatoes: bring creaminess and crisp edges when roasted; choose fresh new potatoes or fingerlings for best results
- Olive oil: keeps the potatoes golden and adds flavor; use extra virgin for rich taste
- Sea salt: enhances natural potato flavor; select a quality flaky salt for finishing
- Black pepper: adds gentle spice; freshly ground is best
- Avocado: makes the Green Goddess sauce extra creamy; select a ripe one that yields to gentle pressure
- Greek yogurt: gives protein and tang; opt for thick full-fat or switch to a plant-based version if needed
- Mayonnaise: makes the sauce extra smooth; use a good-quality mayo or plant-based substitute
- Fresh dill: infuses brightness; chop just before using to preserve its aroma
- Fresh chives: bring mild onion notes; snip fine for best distribution
- Fresh parsley: adds color and freshness; flat-leaf parsley holds best flavor
- Fresh tarragon: offers subtle licorice flavor; include for depth, but you can skip if it is not available
- Lemon juice: brightens everything; squeeze it fresh for punch
- Garlic: gives zesty undertones; mince a small clove for gentle warmth
- Salt: rounds out flavors; pinch to taste
- Black pepper: deepens the sauce
- Water: brings the sauce to the right pourable consistency; add little by little
- Extra dill and lemon zest: for garnish; add fresh flavor and aroma right before serving
Step-by-Step Instructions
- Prep and Boil Potatoes:
- Cover baby potatoes with cold salted water in a large pot and bring to a rolling boil. Simmer until easily pierced by a fork and the skins begin to wrinkle, which takes about 15 to 18 minutes. Drain and let them sit in the strainer to steam off excess moisture for a few minutes.
- Smash and Arrange Potatoes:
- While still warm, transfer potatoes to a baking sheet lined with parchment. Use the flat bottom of a glass or a potato masher to gently press each potato until it is flattened to about one half inch thick. Take care not to break them too much so they hold together.
- Season and Roast:
- Brush or drizzle with olive oil, then sprinkle salt and pepper over each smashed potato. Roast in a hot oven at 220 degrees Celsius until they are crisp and golden on the edges, which takes between 18 and 22 minutes. Rotate the baking tray halfway through for even browning.
- Make Green Goddess Sauce:
- As potatoes bake, blend together avocado, Greek yogurt, mayonnaise, dill, chives, parsley, tarragon, lemon juice, garlic, salt, and pepper. Blend until ultra-smooth, drizzling in water a spoonful at a time until you reach a creamy but pourable texture. Taste and adjust the seasoning, adding more salt or lemon if needed.
- Dress and Serve:
- Arrange piping hot potatoes on a serving platter and spoon or drizzle that vivid green sauce over the top. Scatter extra dill and lemon zest for a burst of color. Serve right away so the contrast of hot potatoes and cool sauce is at its best.
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There is something about the blend of dill and avocado in the sauce that always stands out to me. My mom has always grown dill in the backyard so topping these potatoes with dill-heavy sauce feels like coming full circle to the flavors of my childhood.
Storage Tips
Store any leftover potatoes and sauce separately in airtight containers. Potatoes reheat best in a hot oven or in an air fryer to regain their crispiness. Sauce will keep in the fridge for two days but is best served fresh for color and flavor.
Ingredient Substitutions
If you are out of fresh tarragon, try a few fresh basil or mint leaves instead for a twist. Greek yogurt can be dairy-free coconut yogurt if making vegan. Sweet potatoes could work for a sweeter spin; just slice and proceed as usual. For extra crunch, add a sprinkle of toasted seeds or nuts before serving.
Serving Suggestions
This dish is excellent alongside grilled salmon or chicken, but it also makes a statement as part of a plant-based spread. Bring it to picnics as a room-temperature finger food or set it out at brunch for a bright, colorful platter. The leftovers are great tossed into a salad the next day.
Cultural Roots
Green Goddess dressing has roots in early 20th century American cuisine, originally served at San Francisco’s Palace Hotel. Here it gets a fresh update with avocado for extra creaminess and pairs beautifully with oven-roasted potatoes, which are a beloved comfort in many cuisines.
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Common Questions
- → How do I achieve extra-crispy smashed potatoes?
Ensure potatoes are fully dry before smashing and roasting. Spread them out in a single layer, drizzle with olive oil, and roast at high heat without overcrowding the pan for best crispiness.
- → Can I prepare elements ahead of time?
Yes, you can boil and smash potatoes in advance. Prepare the Green Goddess sauce ahead as well; store both separately and combine just before serving for best flavor and texture.
- → How can I make the dish vegan?
Substitute Greek yogurt with a dairy-free yogurt and use vegan mayonnaise or omit it. The rest of the ingredients remain plant-based.
- → Which herbs can replace dill or tarragon?
Try fresh basil, mint, or cilantro for a different herby note. Adjust quantities as needed to balance flavors with the rest of the sauce components.
- → What are the best potatoes to use?
Baby potatoes like new potatoes or fingerlings work best due to their small size and tender skins, which crisp up beautifully when roasted and smashed.
- → How do I store leftovers?
Store potatoes and sauce in separate containers in the refrigerator for up to 3 days. Reheat potatoes in the oven or air fryer for best texture before serving with sauce.