Why These Crispy Smashed Potatoes with Dill Are The Best
It’s not enough for your potatoes to be crispy, they need to be flavorful too. And this recipe understands the mission. The richness of the fried potatoes is balanced by the herbaceous flavor from the fresh dill and parsley, combined with the salty umami of the Pecorino cheese— it’s a perfect trifecta.
Ingredient Substitutions
- No dill? Substitute fresh rosemary, thyme or green onions.
- Switch potatoes- you can use red or even sweet fingerling potatoes
- No dairy? Sub avocado oil for butter, and use nutritional yeast instead of cheese.
Recipe Tips & FAQ’s
- What herbs go well with these potatoes? Thyme, rosemary, parsley or green onions would all be winners.
- Can I make these ahead of time? You can cook and smash the potatoes ahead of time, but for best results, pan fry the potatoes before you serve them.
- What’s the best way to get leftover potatoes crispy? Brush off the herbs and cheese (you can add them back once they’re hot again) and reheat the potatoes in the oven for 10 minutes at 400˚, or in the air fryer at 350˚ for 4 minutes.
Serving Suggestions
- Leisurely weekend supper: serve these potatoes with roasted chicken thighs
- Lovely brunch: smashed potatoes are incredible with this frittata recipe
- Veggie dinner: pair them with this vegetable platter for a satisfying meal
Storage and Shelf Life
Store leftover potatoes in an airtight container in the fridge for up to 3–4 days. These potatoes can be reheated in the oven at 400˚ for 10 minutes. Brush off the herbs and cheese before reheating, then sprinkle them back on once the potatoes are hot. They don’t freeze well, so enjoy them fresh, while they last.
Final Thoughts
Potatoes are famously versatile — so feel free to plug these into your breakfast, lunch, or dinner menu. I usually make more than I think I need, because you’ll be surprised how many of these disappear before they reach the table.
Have you made this recipe? Let us know how you served it in the comments below, we can’t wait to hear from you, and your support of the site is always deeply appreciated.
Crispy Smashed Potatoes with Dill
Ingredients
- 1/2 pound small fingerling potatoes
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 3 tablespoons pecorino romano grated
- 1 teaspoon fresh parsley washed and chopped
- 1 teaspoon fresh dill washed and chopped
- 1 teaspoon green onion washed and thinly sliced
- sea salt to taste
- freshly cracked black pepper
Instructions
- Boil the potatoes. Place the whole potatoes in a pot with a teaspoon of salt and cover with water. Bring to a boil, then reduce to a simmer. Cook until tender, about 12 minutes.
- Drain the potatoes, and place them on a cutting board. Once they cool down enough to handle, and gently smash them with a mallet, or the bottom of a glass, so that they are about half an inch thick, but still intact.
- Fry the potatoes. Place the butter and olive oil in the pan on medium high heat. Place the potatoes in a single layer and fry on each side for 8 minutes, or until golden brown. Season with sea salt and freshly cracked pepper.
- Serve. Transfer the potatoes to a plate and garnish with the pecorino, chopped parsley and dill. Best served immediately.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/