Crispy smashed potatoes with creamy maple dressing
Sponsor
Ingredients
- 2 lbs baby potatoes
- 1/2 cup extra virgin olive oil
- Kosher salt and black pepper
- 1 cup greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons dark maple syrup
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1/4 cup pecans, chopped
Directions
- Pre-heat oven to 425° Add potatoes to a large pot of well salted water over high heat and bring to a boil. Let the potatoes boil for 12 minutes. Drain potatoes and let cool slightly.
- Once the potatoes have cooled, smash them with the bottom of a glass . After you’ve smashed all the potatoes, transfer them to a rimmed baking sheet. Pour 1/2 cup of olive oil over all the potatoes, making sure they are well coated. Season well with salt and pepper.
- Bake the potatoes for 20 minutes, remove them from the oven, flip them and return to the oven to bake for an additional 15 minutes - or until well crisped.
- While the potatoes are in the oven, mix together yogurt, mayonnaise, maple syrup, herbs (reserve a bit for garnish) and pecans. To plate, smear some of the maple dressing onto a platter and top with the crisply smashed potatoes. Dollop with a bit more dressing and sprinkle with herbs. Enjoy!
