If I could name these babies without it being over the top I would name them... Lemon-Pepper-Garlic-Dill Smashed Potatoes. That's a little too much though right? These ingredients are crazy good together-especially on potatoes! These have been on repeat on our weekly menu.
I recently read this book, Bread and Wine by Shauna Niequest. When I started to write this post this one particular quote came into mind...“the difference between restaurant cooking and home cooking—and often, too, the difference between great flavor and tasteless food—is two things: more heat and more seasoning. His constant refrain as he made his way around the kitchen: “More heat. More salt. More butter.” and now I add...GARLIC. especially with these smashed potatoes. When you add additional salt + heat you will get a salty, light crispy crust. Inside is a fluffy soft center. PERFECTION!
HOW TO MAKE Lemon Pepper Smashed Potatoes
You will want to use SMALL potatoes. Really little baby potatoes or fingerling potatoes. You have two options in cooking them.
- Boiling (takes about 20-30 minutes)
- Instant pot**
Cooking the potatoes in the Instant Pot
**I prefer cooking mine in the instant pot because it is so much faster. They cook for four minutes and quick release! They come out perfectly. If you end up having larger potatoes (like about the size of regular red potatoes) I would increase the instant pot time for a few more minutes to make sure they are fork tender.
How to make the Garlic Herb Sauce
I like to make this first so all the herbs and garlic can marinate. All the flavors of the garlic and the dill to really saturate the oil. Also, USE FRESH ingredients. It makes all the difference. Not jarred garlic, lemon juice or dried dill. The real stuff people!
How to Smash the potatoes
Take the potatoes out of the pan,gently smash those babies (I use the bottom of a mason jar). Brush the tops with the olive oil/garlic/lemon/dill recipe below. Generously sprinkle the tops with fresh course sea salt + fresh cracked pepper. Bake high for a bit more and your done!
Bake them in the oven on high heat until they have a nice salty crust!
These are amazing. We often will top the with a little cool sour cream, but you don't need to. They are so full of flavor! salty, savory, tart and textures! soft fluffy, light and crispy. SO.GOOD. Already, I think I need to go make another batch :)
Lemon Pepper Smashed Potatoes
- 12-15 baby potatoes
- 2 TBS olive oil
- 1 teaspoon sea salt
- 1 garlic clove- minced
- 1 fresh lemon about ¼ cup fresh lemon juice
- 1 heaping TBS fresh dill chopped
- course sea salt and fresh cracked pepper
Instant Pot Instructions
- Wash potatoes and place in pressure cooker with 1 cup water. Cook for 4 minutes high pressure, quick release.
Stove Top Instructions
- Wash red potatoes whole and boil for about 15-20 minutes.
- In a separate bowl combine olive oil, sea salt, minced garlic, lemon and dill. Let sit while the potatoes are boiling so the flavors are able to marry.
- When the potatoes are fork tender, place on a baking tray.
- Using a potato masher, or I use the bottom of a mason jar, gently press down on the potato until it is about an inch thick.
- Generously brush the top of the potatoes with lemon olive oil herb dressing.
- Sprinkle course sea salt and fresh cracked pepper generously over top of the potatoes.
- Bake at 450 for 15-20 minutes.