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–+ servings

Smashed Potatoes With Lemon Dill Cream Sauce

These crispy smashed potatoes are topped with a zesty lemon dill cream sauce, creating a delicious side dish that's perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds baby potatoes or small Yukon Gold potatoes
  • 4 tablespoons olive oil for drizzling
  • 1 teaspoon salt for boiling
  • 1/2 teaspoon black pepper
For the Lemon Dill Cream Sauce
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder

Method
 

Prepare the Potatoes
  1. Preheat your oven to 425°F (220°C).
  2. In a large pot, bring salted water to a boil and add the baby potatoes. Cook for about 15-20 minutes until tender.
  3. Drain the potatoes and let them cool for a few minutes.
Smash and Season
  1. On a baking sheet, arrange the cooked potatoes and gently smash each one with the bottom of a glass or a potato masher.
  2. Drizzle olive oil over the smashed potatoes and season with salt and pepper.
  3. Bake in the preheated oven for 15-20 minutes, or until the edges are crispy and golden brown.
Make the Lemon Dill Cream Sauce
  1. In a small bowl, combine sour cream, lemon juice, chopped dill, lemon zest, and garlic powder. Mix well until smooth.
  2. Taste and adjust seasoning if necessary.
Serve
  1. Once the potatoes are crispy, remove them from the oven and allow to cool slightly.
  2. Drizzle the lemon dill cream sauce over the smashed potatoes before serving.
  3. Garnish with additional dill if desired.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 6gFat: 13gSaturated Fat: 4gSodium: 450mgFiber: 4gSugar: 1g

Notes

For extra flavor, you can add a pinch of cayenne pepper to the sauce or sprinkle some grated parmesan cheese over the potatoes before baking.

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