A Tangy, Crispy Twist On Classic Smashed Potatoes, With The Irresistible Flavor Of Dill Pickles And A Crunchy Exterior – A Perfect Side Dish!
These Crispy Dill Pickle Smashed Potatoes are a delicious, fun twist on classic smashed potatoes! I decided to make them because I wanted to combine the tangy, briny goodness of dill pickles with the crispy, creamy texture of smashed potatoes.
The result is a perfect blend of savory, tangy, and crispy all in one bite. My family loves them because they’re easy to make, full of flavor, and unique enough to make any meal feel special. Whether served as a side dish for dinner or enjoyed as a snack, these crispy dill pickle potatoes are always a hit!
Questions I Often Get Asked About This Recipe
Q: Can I use any type of potato for this recipe?
A: Yes! I recommend using baby potatoes or Yukon Gold potatoes, as they hold their shape well after boiling and create a creamy center when smashed. However, you can use any potato you prefer.
Q: How do I get the potatoes extra crispy?
A: The key to crispy potatoes is roasting them at a high temperature (around 400°F or 200°C). Pressing them down into a flat shape before roasting also helps achieve that crispy exterior. The olive oil also helps them crisp up in the oven.
Q: Can I use dill relish instead of dill pickles?
A: Yes! If you don’t have dill pickles, you can substitute dill pickle relish. Just make sure to drain it well before adding it to the potatoes.
Q: Can I make these potatoes ahead of time?
A: While these potatoes are best served fresh, you can boil and smash the potatoes ahead of time. Store them in the refrigerator, and then roast them when you’re ready to serve.
Q: Can I make these spicy?
A: Absolutely! Add a pinch of red pepper flakes to the olive oil or toss the potatoes with a little hot sauce before roasting for an extra kick.
What You Need to Make Crispy Dill Pickle Smashed Potatoes
For the Potatoes:
- 1 1/2 pounds baby potatoes (or Yukon Gold)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup dill pickles, chopped
- 1 tablespoon fresh dill, chopped (optional)
For Garnish (optional):
- Fresh dill (for garnish)
- Sour cream (for dipping)
How to Make Crispy Dill Pickle Smashed Potatoes
1. Cook the potatoes:
In a large pot, bring salted water to a boil. Add the baby potatoes and cook for 15-20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly.
2. Smash the potatoes:
Preheat your oven to 400°F (200°C). On a large baking sheet, drizzle half of the olive oil. Place the cooked potatoes on the baking sheet and gently smash each one with the back of a spoon or a potato masher, just enough to break them open without completely mashing them.
3. Season the potatoes:
Drizzle the remaining olive oil over the smashed potatoes. Sprinkle them with garlic powder, onion powder, salt, and pepper. Use a spatula to toss the potatoes so they’re evenly coated in the seasonings.
4. Roast the potatoes:
Roast the smashed potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges. Flip the potatoes halfway through cooking for even crispiness.
5. Add the dill pickles:
Once the potatoes are crispy and golden, remove them from the oven. Sprinkle the chopped dill pickles and fresh dill (if using) over the hot potatoes.
6. Serve:
Serve the crispy dill pickle smashed potatoes immediately with a dollop of sour cream or your favorite dipping sauce.
Tips
- For extra crispy edges: Make sure to smash the potatoes well so they have more surface area to crisp up in the oven.
- Customize the seasoning: Feel free to add other seasonings like smoked paprika, cayenne pepper, or even some grated Parmesan cheese for added flavor.
- Make it a meal: These crispy potatoes pair perfectly with grilled chicken, burgers, or a fresh green salad for a complete meal.
Reader Reviews
🌟🌟🌟🌟🌟 Rachel T. – “These crispy dill pickle smashed potatoes are amazing! The tang from the pickles combined with the crispy edges made for the perfect side dish. My family loved them!”
🌟🌟🌟🌟 Megan L. – “I’ve never had anything like these before, and they were so delicious! The dill pickles add such a unique flavor to the potatoes. Definitely a new favorite!”
🌟🌟🌟🌟🌟 Sophie W. – “I made these for dinner last night, and they were a huge hit! The texture was perfect, and the pickles gave them such a fun, tangy twist. I’ll be making these again soon!”
🌟🌟🌟🌟 Emma B. – “These potatoes were so easy to make and packed with flavor. The crispy edges and tangy pickles made them irresistible. I can’t wait to make them again!”
🌟🌟🌟🌟🌟 Jessica H. – “The perfect side dish! Crispy, flavorful, and the dill pickles were such a great addition. My kids even loved them!”
Printable Recipe
Crispy Dill Pickle Smashed Potatoes
These Crispy Dill Pickle Smashed Potatoes are the perfect combination of crispy, creamy, and tangy. The dill pickles add an unexpected twist that makes this side dish stand out at any meal!
Ingredients
- For the Potatoes:
- 1 1/2 pounds baby potatoes (or Yukon Gold)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup dill pickles, chopped
- 1 tablespoon fresh dill, chopped (optional)
- For Garnish (optional):
- Fresh dill (for garnish)
- Sour cream (for dipping)
Instructions
1. Cook the potatoes:
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook for 15-20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly.
2. Smash the potatoes:
- Preheat your oven to 400°F (200°C). On a large baking sheet, drizzle half of the olive oil. Place the cooked potatoes on the baking sheet and gently smash each one with the back of a spoon or a potato masher, just enough to break them open without completely mashing them.
3. Season the potatoes:
- Drizzle the remaining olive oil over the smashed potatoes. Sprinkle them with garlic powder, onion powder, salt, and pepper. Use a spatula to toss the potatoes so they’re evenly coated in the seasonings.
4. Roast the potatoes:
- Roast the smashed potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges. Flip the potatoes halfway through cooking for even crispiness.
5. Add the dill pickles:
- Once the potatoes are crispy and golden, remove them from the oven. Sprinkle the chopped dill pickles and fresh dill (if using) over the hot potatoes.
6. Serve:
- Serve the crispy dill pickle smashed potatoes immediately with a dollop of sour cream or your favorite dipping sauce.
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If You Enjoyed This Recipe, Please Share!
If you loved these Crispy Dill Pickle Smashed Potatoes, please share them with your friends and family! They’re a fun, flavorful side dish that’s sure to be a hit at any meal. Share it on social media and tag me – I’d love to see how your crispy potatoes turn out!
