Crispy Smashed Potatoes with Dill
Crispy Smashed Potatoes with Dill are the ultimate side dish—golden and crunchy on the outside, tender inside, and bursting with flavor from fresh herbs and Pecorino cheese. Made with fingerling potatoes, this easy vegetarian recipe is naturally gluten-free and perfect for spring, summer, or fall. Whether you're planning a brunch, a weeknight dinner, or a special holiday meal, these pan-fried potatoes are a versatile, crowd-pleasing favorite. Bonus: they reheat beautifully in the oven or air fryer. Learn how to make the best smashed potatoes with dill, plus get substitution tips and serving suggestions.
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.