Smashed Crispy Baby Potatoes with Spinach Artichoke Dip
Make this recipe as a side dish or combine it with other potato recipes to create a colourful potato charcuterie board or baked potato bar!
Cooking time: 35-45 minutes
Ingredients
- 1 lb baby Yukon gold potatoes
- salt
- ½ cup olive oil
- ¼ cup roughly chopped parsley, for garnish
- store-bought spinach artichoke dip for serving
Directions
- Preheat oven to 425F.
- Add whole potatoes to a large pot, cover with 1-inch water, season with salt. Bring to boil over high heat, once boiling reduce heat to medium, let potatoes cook for 14-16 minutes, until tender. Strain and let rest for 10 minutes, until they are cool enough to handle.
- On a clean cutting board smash baby potatoes with the back of a small plate until they split open but remain together. Add smashed potatoes to a large baking tray, drizzle over oil and toss to coat, season with salt.
- Roast potatoes until crispy about 22-25 minutes, flipping potatoes halfway through.
- Garnish potatoes with parsley and serve with spinach artichoke dip.
* Fresh parsley can be replaced with 1 tsp dried parsley.
Courtesy of PEI Potato Board
