Crispy Smashed Potato Salad w fresh dill, pickles & creamy Greek yogurt dressing! GF

Ingredients

• 2 pounds Red Potatoes (small to medium, waxy; scrubbed and halved)
• 2 tablespoons Olive Oil (extra‑virgin, for roasting)
• 3 tablespoons Fresh Dill (finely chopped)
• 4 ounces Dill Pickles (finely diced)
• 1 cup Greek Yogurt (plain, full‑fat for creaminess)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Salt (plus extra for seasoning potatoes)
• ½ teaspoon Black Pepper (freshly ground)

Instructions

1. Boil Potatoes

   Place the halved potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil over medium‑high heat. Reduce to a simmer and cook until fork‑tender, about 12‑15 minutes.

   Time: PT15M

2. Preheat Oven

   While the potatoes are boiling, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 425°F

3. Drain and Dry Potatoes

   Drain the potatoes in a colander and let them sit for 2‑3 minutes to steam off excess moisture.

   Time: PT3M

4. Smash Potatoes

   Transfer the potatoes to the prepared baking sheet. Using a fork or the bottom of a glass, press each piece until it flattens to about ½‑inch thickness. Drizzle with olive oil and sprinkle with a pinch of salt and pepper.

   Time: PT5M

5. Roast Until Crispy

   Place the sheet in the oven and roast for 20 minutes, flipping the potatoes halfway through, until the edges are golden‑brown and crisp.

   Time: PT20M

   Temperature: 425°F

6. Prepare Yogurt Dressing

   In a mixing bowl, whisk together Greek yogurt, lemon juice, chopped fresh dill, diced dill pickles, ½ tsp salt, and ¼ tsp black pepper until smooth.

   Time: PT5M

7. Combine Potatoes and Dressing

   Transfer the roasted potatoes to a large bowl, add the yogurt dressing, and gently toss to coat all pieces evenly.

   Time: PT5M

8. Serve or Chill

   Serve the salad immediately at room temperature, or cover and refrigerate for 30 minutes to let flavors meld.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

5g

Carbohydrates

28g

Fat

8g

Fiber

3g