Dill Green Goddess Potato Smash (Printable Page)

# What You Need:

→ Potatoes

01 - 800 g baby potatoes (such as new potatoes or fingerlings)
02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp black pepper

→ Green Goddess Sauce

05 - 1 ripe avocado
06 - ½ cup Greek yogurt (use dairy-free if vegan)
07 - 2 tbsp mayonnaise (optional, for creaminess)
08 - 3 tbsp fresh dill, chopped
09 - 2 tbsp fresh chives, chopped
10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp fresh tarragon, chopped (optional)
12 - 2 tsp lemon juice
13 - 1 small garlic clove, minced
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - 2–3 tbsp water (as needed for consistency)

→ Garnish

17 - Extra chopped fresh dill
18 - Lemon zest (optional)

# How to Make It:

01 - Preheat the oven to 220°C (425°F).
02 - Place baby potatoes in a large pot, cover with cold, salted water, and bring to a boil. Simmer for 15–18 minutes, or until fork-tender. Drain well.
03 - Line a baking sheet with parchment paper. Arrange the potatoes on the sheet and gently smash each one with the bottom of a glass or a potato masher until about 1.5 cm (½ inch) thick.
04 - Drizzle with olive oil and season with sea salt and black pepper.
05 - Roast in the oven for 18–22 minutes, or until golden and crispy.
06 - In a blender or food processor, combine avocado, Greek yogurt, mayonnaise (if using), dill, chives, parsley, tarragon, lemon juice, garlic, salt, and black pepper. Blend until smooth, adding water as needed to reach a creamy, pourable consistency. Taste and adjust seasoning.
07 - Arrange the hot smashed potatoes on a serving platter. Spoon or drizzle the Green Goddess sauce over the potatoes.
08 - Garnish with extra fresh dill and lemon zest, if desired. Serve immediately.

# Helpful Tips:

01 - For a vegan version, use plant-based yogurt and skip or replace mayonnaise with vegan mayo.
02 - Add other fresh herbs like basil or mint for a twist.
03 - Pairs well with grilled fish, chicken, or as part of a vegetarian spread.
04 - Can be made ahead: Prepare sauce and potatoes separately, then combine just before serving.

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