Dill Pickle Ranch Smash (Printable)
Golden crispy smashed potatoes loaded with tangy pickles and cool homemade ranch for the ultimate savory 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
# Directions:
01 - Preheat your oven to 425°F. 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; 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. Sprinkle with chopped dill pickles, jalapeños (if using), fresh herbs, and parmesan (if desired).
08 - Serve immediately while warm and crispy.
# Expert Advice:
01 -
- The crispy edges and creamy centers create the most addictive texture combination
- That tangy ranch sauce brings everything together in ways regular toppings never could
02 -
- Dont skip the step of boiling the potatoes first because raw smashed potatoes will never cook through properly
- Letting them cool slightly before smashing prevents them from turning into a mashed potato mess
03 -
- Smash the potatoes to different thicknesses so you get a mix of super crispy edges and softer centers
- Let the ranch sauce hang out in the fridge for at least 30 minutes to let the flavors meld together