Dill Green Goddess Potato Smash (Printable Version)
Crispy baby potatoes topped with fresh Green Goddess sauce for a refreshing, herby bite, ideal as appetizer or side.
# What You'll 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)
# Steps to Follow:
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.
# Additional Tips::
01 -
- Ready in under an hour with minimal prep
- Perfect for vegetarians and gluten-free diets
- A wonderful way to use up fresh garden herbs
- Crowd-pleaser as a side dish or light appetizer
02 -
- Free from gluten and easy to adapt to vegan diets
- Full of heart-healthy fats from avocado and olive oil
- Sauce can be made ahead and keeps well in the fridge
03 -
- Let potatoes cool just a minute before smashing to help them keep their shape
- Taste and add extra lemon or herbs to the sauce to suit your family’s flavor preference
- For ultra-crispy potatoes do not crowd the baking sheet and use convection bake if your oven has it