Dill Pickle Ranch Smash (Print Version)
Golden crispy smashed potatoes drizzled with tangy dill pickle ranch and topped with fresh herbs.
# What You 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
# How-To:
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, approximately 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 - Combine sour cream, mayonnaise, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl. Mix until smooth and refrigerate until needed.
07 - Remove potatoes from oven. Spread or drizzle ranch sauce over each potato.
08 - Sprinkle with chopped dill pickles, jalapeños if desired, fresh herbs, and parmesan cheese if using.
09 - Serve immediately while warm and crispy.
# Expert Advice:
01 -
- The contrast between the crispy smashed potatoes and cool tangy ranch is pure magic
- These disappear faster than any other appetizer I make, and theyre impossible to stop eating
02 -
- The potatoes must be fully tender before smashing or they will not get that perfect crispy exterior
- Let the potatoes cool just enough to handle but still warm when you smash them for the best texture
03 -
- A flat bottomed drinking glass works better than a masher for getting those edges nice and thin
- Do not overcrowd the baking sheet or the potatoes will steam instead of getting crispy