Crispy Smashed Potatoes with Dill
Crispy Smashed Potatoes with Dill are golden and crunchy outside, tender inside, and full of flavor from fresh dill and Pecorino. Naturally gluten-free and vegetarian, they’re perfect for brunch, dinner, or holidays—and reheat beautifully.
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.