Dill Pickle Ranch Smash (Printable)
Crispy smashed potatoes loaded with tangy dill pickles, fresh herbs, and creamy ranch dressing for ultimate snacking.
# 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
12 - 2 tbsp fresh dill or parsley, roughly chopped
13 - 2 tbsp grated parmesan cheese
14 - Olive oil, for drizzling
# How-To Steps:
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.
08 - Sprinkle with chopped dill pickles, jalapeños, fresh herbs, and parmesan. Serve immediately while warm and crispy.
# Expert Advice:
01 -
- That irresistible combination of creamy ranch and tangy pickles on crispy potatoes feels like eating at your favorite pub but better
- They reheat surprisingly well for leftovers, though good luck having any left
- The smash technique creates maximum crispy surface area while keeping the inside fluffy
02 -
- Don't skip the cooling step after boiling. Trying to smash hot potatoes is messy and they can turn into mush rather than holding their shape.
- Space the potatoes evenly on the baking sheet. If they're touching, they'll steam instead of getting crispy, and that defeats the whole purpose.
03 -
- Lining your baking sheet with parchment paper makes cleanup effortless and helps prevent sticking without needing excessive oil
- Let the potatoes cool on the baking sheet for about 5 minutes after boiling. They're easier to handle and the residual heat helps the surface dry for better crisping.