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.
⅓ cup crème fraîche
⅓ cup plain whole Greek yogurt
1 teaspoon lemon zest plus 1½ tsp. fresh juice (from 1 lemon)
1 teaspoon water
1¼ teaspoons kosher salt, divided
3 pounds baby red potatoes
¼ cup roughly chopped fresh dill
1 teaspoon cracked black peppercorns
Sat fat 2.96g
How to Make It
Stir together the crème fraîche, yogurt, lemon zest, juice, water, and ¾ teaspoon of the salt.
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.
Top the potatoes with the crème fraîche mixture, dill, and cracked pepper.
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