Dill Pickle Ranch Smash (Printer-friendly)
Crispy smashed potatoes with tangy dill pickle ranch and fresh herbs
# What you'll need:
→ Potatoes
01 - 1 lb baby gold potatoes
→ Ranch Sauce
02 - 1/2 cup sour cream
03 - 2 tbsp mayonnaise
04 - 1 tbsp fresh dill, chopped
05 - 1/2 tbsp fresh chives, chopped
06 - 1/4 tsp garlic powder
07 - 1/4 tsp onion powder
08 - 1/2 tsp lemon juice
09 - Salt and freshly ground black pepper, to taste
→ Toppings & Finish
10 - 1/2 cup dill pickles, finely chopped
11 - 2 tbsp pickled jalapeños, diced (optional)
12 - 2 tbsp fresh dill or parsley, roughly chopped
13 - 2 tbsp grated parmesan cheese (optional)
14 - Olive oil, for drizzling
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place baby potatoes in a large pot and cover with water. Bring to a boil, add salt, and cook until fork-tender, about 15-20 minutes.
03 - Drain potatoes and let cool slightly. Arrange on the prepared baking sheet.
04 - Use a glass or potato masher to gently smash each potato to approximately 1/2 inch thickness.
05 - Drizzle smashed potatoes generously with olive oil and season with salt and pepper. Bake for 20-25 minutes until golden and crispy.
06 - Mix sour cream, mayonnaise, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl until smooth. Refrigerate until ready to use.
07 - Remove potatoes from oven. Spread or drizzle ranch sauce over each potato.
08 - Sprinkle with chopped dill pickles, jalapeños if using, fresh herbs, and parmesan if desired.
09 - Serve immediately while warm and crispy.
# Expert Tips:
01 -
- The contrast between crispy potato bottoms and cool tangy sauce is addictive in the best possible way
- These come together in under an hour but taste like something from a restaurant
02 -
- Do not skip the step of boiling the potatoes first, or they will never get that creamy interior
- Smash the potatoes firmly enough that they flatten but not so hard they fall apart completely
03 -
- Make sure the oven is fully hot before the potatoes go in for the crispiest results
- Leftover ranch sauce keeps in the refrigerator for up to a week and is great on everything