Ingredients
Scale
- 1 lb baby potatoes (Yukon Gold or red)
- 2 tbsp extra virgin olive oil
- ½ cup mayonnaise (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 green onions, chopped
- Salt and pepper to taste
- Optional: diced pickles, fresh herbs
Instructions
- Wash and scrub the baby potatoes. Place them in a large pot with cold water and a pinch of salt. Boil for 15–20 minutes until tender. Drain and let cool slightly.
- Preheat the oven to 425°F (220°C). Arrange the potatoes on a parchment-lined baking sheet and smash each potato to about half an inch thick.
- Drizzle olive oil over the smashed potatoes; season with garlic powder, salt, and pepper. Roast for 25–30 minutes until golden brown and crispy.
- Meanwhile, mix mayonnaise, Dijon mustard, green onions, salt, and pepper in a bowl to create the dressing.
- Once the potatoes are warm and crispy, toss them gently with the dressing. Serve immediately or chill for at least 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg