Description
Crispy baby potatoes topped with a vibrant Dill Green Goddess sauce make for a refreshing appetizer or side dish that is perfect for any gathering. This recipe balances the satisfying crunch of roasted potatoes with a creamy, herbaceous sauce featuring fresh dill, chives, and avocado. Ideal for barbecues or cozy family dinners, each bite offers a delightful burst of flavor. Easy to prepare and versatile, these smashed potatoes can be enjoyed as part of a brunch spread or served alongside grilled meats. Plus, they are vegetarian-friendly and easily adaptable for a vegan diet. Impress your guests with this crowd-pleaser that’s both delicious and visually appealing.
Ingredients
Scale
- 800 g baby potatoes
- 2 tbsp olive oil
- 1 ripe avocado
- ½ cup Greek yogurt (or dairy-free alternative)
- Fresh herbs (dill, chives, parsley)
Instructions
- Preheat oven to 220°C (425°F).
- Boil baby potatoes in salted water until fork-tender (15–18 minutes), then drain.
- Line a baking sheet with parchment paper. Smash the potatoes to about 1.5 cm thickness.
- Drizzle with olive oil and season with salt and pepper. Roast for 18–22 minutes until golden.
- Blend avocado, Greek yogurt, herbs, lemon juice, garlic, salt, and pepper until smooth to create the sauce.
- Serve hot smashed potatoes topped with the Green Goddess sauce and garnish with extra herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg