Crispy Smashed Potatoes With Sunflower Dill Cream

About the Recipe

Ingredients

Makes 8 Servings

16 baby potatoes, any color
1 tablespoon (15 mL) olive oil (oil-free option below)
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup (2 fl oz) Universal Meals Creamy Sunflower Dill Dressing
Fresh dill for garnish

Directions

1. Add the potatoes to a pot of boiling water and cook for 16-18 minutes, until fork tender. Drain potatoes and transfer to a baking sheet.

   
   
   

2. Preheat the oven to broil and line a baking sheet with parchment paper.

   
   
   

3. Let potatoes cool for 5 minutes, and then smash each potato down with a spatula. Drizzle with olive oil, if using. Sprinkle potatoes with salt and pepper. Broil for 4-6 minutes until the tops are crispy and brown. Be mindful of the intensity of your broiler as they vary; pull potatoes when they start to brown if it’s before the given time frame.

   
   
   

4. Remove the potatoes from the oven, transfer to a serving dish, and drizzle with sunflower dill cream. Sprinkle with small sprigs of dill for garnish, if using. Serve additional dressing on the side for extra sauce.

   
   OIL-FREE: Omit the oil completely; you may need to broil a few extra minutes to get crispy. 

   
   
   

Nutrition Facts