Dill Pickle Potato Smash with Crispy Shallots
Crispy smashed potatoes get a bright dill pickle dressing and a shower of golden shallots.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (174 reviews)
INSPIRED BY
An original side inspired by loaded potato snacks, bright pickle brine, and crispy diner-style toppings.
Story
Theo thinks a potato side should have enough attitude to steal a forkful from the main dish. These smashers bring crackly edges, tangy pickle dressing, and shallots that taste like they took the long way around. The sour cream sauce keeps the whole plate lively instead of heavy. Make more than you think you need.
By Theo
Ingredients
- 1 1/2 lb baby Yukon Gold potatoes
- 2 tbsp olive oil
- 2 medium shallots, thinly sliced
- 1/3 cup sour cream
- 2 tbsp dill pickle brine
- 1 tbsp chopped fresh dill
- 1 tsp Dijon mustard
- 1 garlic clove, grated
- 1/4 tsp smoked paprika
- 1 tbsp chopped chives
- Kosher salt
- Black pepper
Instructions
- Heat the oven to 450 F and place the potatoes in a saucepan of salted water.
- Simmer the potatoes for 10 minutes until just tender, then drain and let them steam dry for 2 minutes.
- Arrange the potatoes on a baking sheet, smash each one with the bottom of a glass, and brush with 1 tablespoon olive oil.
- Toss the shallots with the remaining oil, salt, and pepper, then scatter them around the potatoes.
- Roast for 16 minutes until the potatoes are crisp and the shallots are golden.
- Whisk sour cream, pickle brine, dill, mustard, garlic, and paprika, then drizzle over the potatoes and finish with chives.
Chef Tips
- Let boiled potatoes steam dry before smashing for crisper edges.
- Slice shallots evenly so they brown at the same pace.
- Add the pickle dressing just before serving.
- Use extra dill for a fresher finish.
Cook's Notes
- Steam potatoes dry before smashing.
- Keep smashed potatoes in one layer.
- Watch the shallots closely near the end.
- Drizzle dressing at the table for maximum crunch.