Ingredients:

  • 2 lbs (900g) baby potatoes (Yukon Gold or red potatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh dill sprigs (optional)
  • Crumbled bacon (optional)
  • Thinly sliced green onions (optional)

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add salt. Bring to a boil and cook until easily pierced with a fork, about 15-20 minutes.
  2. Drain the potatoes and let them cool slightly for a few minutes, until they're cool enough to handle.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  4. Arrange the slightly cooled potatoes on the prepared baking sheet. Gently smash each potato using the bottom of a glass or a potato masher.
  5. Drizzle the smashed potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until golden brown and crispy. Rotate the baking sheet halfway through.
  6. Whisk together the mayonnaise, lemon juice, dill, Dijon mustard, minced garlic, and olive oil in a large bowl. Season with salt and pepper to taste.
  7. Transfer the roasted potatoes to the bowl with the dressing. Gently toss to coat.
  8. Garnish with fresh dill sprigs, crumbled bacon (if using), and thinly sliced green onions (if using). Serve warm or at room temperature. This makes a great crispy potato salad.