Smashed Potatoes with Creamy Dill Sauce

These potatoes are so fun to make and eat! A creamy but fresh dill sauce is the perfect accompaniment.

Ingredients

For the potatoes:

1 1/2 lbs small potatoes, washed

2 Tbsp + 1 Tbsp olive oil

1/2 tsp salt

For the sauce:

1/4 cup sour cream

1/4 cup yogurt

1 Tbsp lemon juice

2 Tbsp finely chopped fresh dill

Salt to taste

Directions

In a large pot, bring water to a boil. Add in the potatoes and boil for 25-30 minutes until they can be pierced easily with a fork or knife. Take out of the water and set aside.

Preheat the oven to 425 degrees. On a baking tray lined with parchment paper or a reusable mat like a Silpat, place the 2 Tbsp of oil in the center. Place the potatoes on the tray, rubbing the bottoms with some of the oil. Spread out the potatoes so they are evenly spaced out. Using the bottom of a cup, press down on each of the potatoes so that the skin breaks, and they flatten out. Drizzle with 1 more Tbsp of olive oil and the salt. Bake for 20-30 minutes, 30 if you want extra crispy potatoes.

For the sauce, combine all of the ingredients together.

Place the potatoes on a large plate, and drizzle on the sauce.

Enjoy!