Gluten-free, Nut-free option, Soy-free option
If you’ve never tried smashed potatoes, you’re missing out. For this recipe, you’ll boil the potatoes, smash them and then bake them covered with (vegan) garlic-herb butter. Using this method allows them to get crispy on the outside while staying soft on the inside. Serve these at a gathering with our Macaroni Salad and Crispy Buffalo Tofu Sliders.
Garlic Dill Smashed Potatoes are a mouthwatering side dish that combines the creamy goodness of baby gold potatoes with the savory flavors of garlic and fresh dill. This dish is simple to prepare but delivers a delightful burst of taste and texture that will have you coming back for more.
The process starts with boiling the baby gold potatoes until they are fork-tender. After draining and patting them dry, you get to have some fun by smashing each potato lightly. This step creates those irresistible crispy edges that make this dish special.
The magic happens when you brush the potatoes with a mixture of melted vegan butter, minced garlic, dill, garlic powder, dried parsley, and a touch of salt. This flavorful blend infuses the potatoes with a rich, aromatic essence that sets them apart.
Once baked until they’re golden and crispy, these Garlic Dill Smashed Potatoes are ready to be enjoyed. They make a fantastic side dish for a variety of meals, from grilled favorites to hearty roasts. The combination of the earthy potatoes, zesty garlic, and fresh dill creates a harmonious medley of flavors that’s sure to please your taste buds. Whether you serve them for a family dinner or a special occasion, these potatoes are bound to be a hit.
PREP TIME: 10 minutes
COOK TIME: 40 to 45 minutes
YIELD: 6 servings
INGREDIENTS:
- Canola or olive oil (or spray version), for pan (optional)
- 2 lb (907 g) baby gold potatoes
- 2 tbsp (28 g) vegan butter, melted (nut-free and/or soy-free if needed)
- 1 tbsp (4 g) minced fresh dill
- 2 cloves garlic, peeled and minced, or 2 tsp (6 g) jarred minced garlic
- ½ tsp garlic powder
- ½ tsp dried parsley
- 1 tsp salt, plus more for topping
- Freshly ground black pepper, for topping
INSTRUCTIONS:
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper or by lightly oiling with canola or olive oil.
- Fill a large stockpot three-quarters full with water and bring to a boil. Once boiling, add the potatoes and allow them to boil for 20 to 25 minutes, or until fork-tender.
- In a small bowl, stir together the melted butter, dill, garlic, garlic powder, parsley, and salt. Once the potatoes are finished boiling, drain, rinse, and pat dry. Place them on the prepared baking sheet.
- Using the back of a fork, the bottom of a cup, or a potato masher, lightly smash each potato. Brush each potato with the butter mixture, then bake for about 20 minutes, or until crispy on the outside.
- Serve topped with more salt and freshly ground black pepper.
