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A platter of slightly smashed, but still individual, dill seasoned potatoes. There's a nutcracker in the foreground who looks like a chef and is wearing a kilt for St. Patrick's Day.

Dill Smashed Sheet Pan Baby Potatoes

Stacey Mincoff
Print Recipe Pin Recipe
Total Time 30 minutes
Course Side Dish
Cuisine American, Irish
Servings 6
Calories 170 kcal

Ingredients
 
 

  • 1.5 Pounds Baby Potatoes about 4-6 per person
  • 4 Tablespoons Extra Virgin Olive Oil
  • 1/2 Teaspoon Dried Dill Weed or 1/2 tablespoon fresh dill weed
  • Salt & Pepper to Taste

Instructions
 

  • Preheat oven to 375°F/190°C/Gas Mark 5.
  • Wash potatoes and remove any bad spots. Place in a medium sauce pan and boil for 5-8 minutes or until fork tender (fork pierces through to the center).
  • Drain potatoes. Drizzle some olive oil on the sheet pan and place potatoes on top in a single layer.
  • Gently smash potatoes with a pint glass, jar, spatula or something flat. Only smash until they skin breaks and they are about 1/4” - 3/8” thick (.75cm - 1cm).
  • Drizzle with more olive oil and season with dill, salt and pepper. Bake for 10 minutes.

Notes

Dried or fresh dill can be added before or after cooking. If using fresh dill, it will be prettier if added after cooking since it won’t turn brown.

Nutrition

Calories: 170kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 7mgPotassium: 480mgFiber: 3gSugar: 1gVitamin A: 7IUVitamin C: 22mgCalcium: 15mgIron: 1mg
Keyword Potatoes, Side Dish, St. Patrick's Day, Tiny Taters
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