Dill Pickle Ranch Smash (Printable)
Golden smashed potatoes topped with tangy pickles, cool ranch, and fresh herbs for the perfect crunchy bite.
# What You'll Need:
→ Potatoes
01 - 1 lb baby gold potatoes
→ Ranch Sauce
02 - 1/2 cup sour cream
03 - 2 tbsp mayonnaise
04 - 1 tbsp fresh dill, chopped
05 - 1/2 tbsp fresh chives, chopped
06 - 1/4 tsp garlic powder
07 - 1/4 tsp onion powder
08 - 1/2 tsp lemon juice
09 - Salt and freshly ground black pepper, to taste
→ Toppings & Finish
10 - 1/2 cup dill pickles, finely chopped
11 - 2 tbsp pickled jalapeños, diced (optional)
12 - 2 tbsp fresh dill or parsley, roughly chopped
13 - 2 tbsp grated parmesan cheese (optional)
14 - Olive oil, for drizzling
# How To Make It:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Place baby potatoes in a large pot, cover with water, and bring to a boil. Add salt and cook until fork-tender, 15-20 minutes.
03 - Drain potatoes and let cool slightly. Arrange on the prepared baking sheet.
04 - Use a glass or potato masher to gently smash each potato to about 1/2 inch thickness.
05 - Drizzle the smashed potatoes generously with olive oil and season with salt and pepper. Bake 20-25 minutes or until golden and crispy.
06 - Mix sour cream, mayonnaise, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl until smooth. Chill until ready to use.
07 - Remove potatoes from oven. Spread or drizzle ranch sauce over each potato.
08 - Sprinkle with chopped dill pickles, jalapeños (if using), fresh herbs, and parmesan (if desired).
09 - Serve immediately while warm and crispy.
# Tips from dashanddishes:
01 -
- The contrast between crispy golden potatoes and cold creamy sauce is absolutely addictive
- They come together faster than you can order takeout but taste like something from a restaurant
02 -
- Do not skip cooling the potatoes slightly before smashing or they will fall apart completely
- The potatoes need to be in a single layer with space between them or they will steam instead of crisp
03 -
- Letting the potatoes cool on the baking sheet for just a few minutes before smashing prevents sticking
- Use a pastry brush to get olive oil into every nook and cranny for maximum crispiness