Ingredients
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1 lb baby potatoes (Yukon Gold or red potatoes)
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2 tbsp olive oil (extra virgin)
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1 tsp garlic powder
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Salt and pepper to taste
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2 tbsp chopped parsley, dill, or chives
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½ cup mayonnaise (or Greek yogurt for a lighter option)
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1 tbsp Dijon mustard
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2 green onions, chopped
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Optional: diced pickles or relish
Instructions
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Wash and scrub the baby potatoes. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15–20 minutes until tender. Drain and let cool slightly.
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place potatoes on the sheet and gently smash each one to about half an inch thick.
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Drizzle with olive oil and sprinkle garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until crispy and golden brown.
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While the potatoes roast, mix mayonnaise (or yogurt), Dijon mustard, herbs, and green onions in a bowl. Add optional pickles or relish if desired.
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Toss the warm crispy potatoes with the dressing. Serve immediately or chill for 30 minutes for deeper flavor.
Notes
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For a lighter version, use Greek yogurt.
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Add chili flakes or capers for extra flavor.
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Use vegan mayo and yogurt for a plant-based variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes