Need an elegant looking yet super simple side dish in a jiffy? Here is our new favorite: smashed potatoes with avocado-dill sauce. Great for overcoming the doom and gloom of winter, this delicious comfort dish involves boiling, smashing and toasting baby potatoes until crispy. Serve with a scented avocado, dill, lemon and oil, lush green sauce. It looks fancy and tastes divine -- but we won't tell anyone how easy it was to whip up.
1. Gather the ingredients
- 2 pounds of baby potatoes
- 3 tbsp of extra-virgin olive oil
- a pinch of sea salt and black pepper
- a handful of parsley
- 1 large avocado
- 2 tbsp of fresh dill
- 2 tbsp of water
- Â½ lemon
- 1 tsp of extra virgin olive oil
- 1 garlic clove
- a pinch of sea salt and pepper
2. Boil the potatoes
First, wash but do not peel the potatoes, and boil them in a small pan for about 20 minutes, until fork tender. Drain them and set aside to cool.
3. Make the avocado-dill sauce
Chop the garlic and place it in a bowl with the avocado, dill, lemon, oil and seasoning.
Stir, and keep adding water until you achieve a runny consistency.
Once the potatoes cool down, get any flat utensil at hand, like a spatula, and gently smash the potatoes one by one.
6. Into the pan
Drizzle a pan with olive oil and gently fry on medium heat (350Â°F) until the smashed potatoes are golden and crisp. Don’t try turning them over or they may break– one good crispy side is enough. Drizzle with the delicious avocado-dill sauce.