Crème Fraîche Smashed Potatoes

If you’ve never smashed potatoes before, this recipe is a great place to start. Waxy potatoes, like the baby red ones we use here, are best for smashing for a couple of reasons: unlike starchy potatoes (like russets) waxy potatoes won’t fall apart when you cook them or under the pressure of your fork. Boiling them whole in their red skins also helps preserve their shape and flavor. A simple mixture of crème fraiche and yogurt makes a delicious sauce for dipping and drizzling. With the addition of lemon zest and juice and a little bit of dill, it might just be our favorite new take on Ranch dressing.

creme-fraiche-smashed-potatoes
Photo by Marcus Nilsson
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  • Makes 8
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    Nutritional Information

    Per Serving

    • Calories 167.41 calories
    • Fat 4.69 g
    • Sat Fat 2.96 g
    • Cholesterol 12.39 mg
    • Sodium 336.73 mg
    • Protein 4.43 g
    • Carbohydrate 28.01 g
    • Sugar 2.86 g
    • Fiber 3.00 g
    • Iron 1.30 mg
    • Calcium 35.51 mg
If you’ve never smashed potatoes before, this recipe is a great place to start. Waxy potatoes, like the baby red ones we use here, are best for smashing for a couple of reasons: unlike starchy potatoes (like russets) waxy potatoes won’t fall apart when you cook them or under the pressure of your fork. Boiling them whole in their red skins also helps preserve their shape and flavor. A simple mixture of crème fraiche and yogurt makes a delicious sauce for dipping and drizzling. With the addition of lemon zest and juice and a little bit of dill, it might just be our favorite new take on Ranch dressing.

Ingredients

  1. Check cup crème fraîche
  2. Check cup plain whole Greek yogurt
  3. Check 1 teaspoon lemon zest plus 1½ tsp. fresh juice (from 1 lemon)
  4. Check 1 teaspoon water
  5. Check teaspoons kosher salt, divided
  6. Check 3 pounds baby red potatoes
  7. Check ¼ cup roughly chopped fresh dill
  8. Check 1 teaspoon cracked black peppercorns

Directions

  1. Stir together the crème fraîche, yogurt, lemon zest, juice, water, and ¾ teaspoon of the salt.
  2. Place the potatoes in a large pot with salted water to cover and bring to a boil over high. Reduce heat to medium-low and simmer until tender, about 16 minutes. Drain and place in a single layer on a platter. Using a fork, gently smash the tops of the potatoes just until they begin to break apart. Sprinkle the potatoes with the remaining salt.
  3. Top the potatoes with the crème fraîche mixture, dill, and cracked pepper.