Dill Pickle Ranch Smash (Print Version)

Golden crispy smashed potatoes topped with tangy pickles and cool creamy ranch dressing

# What You 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 Make It:

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 (if using), fresh herbs, and parmesan (if desired).
09 - Serve immediately while warm and crispy.

# Handy Tips:

01 -
  • The combination of crispy edges and creamy centers is absolutely addictive
  • You can customize the toppings endlessly based on what you love
  • These disappear faster than any other appetizer I make
02 -
  • Do not skip boiling first or the potatoes will not smash properly
  • Let them cool slightly after boiling or they will fall apart completely
  • The sauce must be chilled for at least 15 minutes to develop full flavor
03 -
  • A heavy drinking glass makes the perfect smashing tool with an even flat bottom
  • Do not overcrowd the baking sheet or the potatoes will steam instead of crisp
  • Let the roasted potatoes cool for just 5 minutes before adding the sauce so it does not slide right off

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