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