Smashed potatoes are a perfect side dish for any occasion. Outdoor barbecue? Easter dinner? Sunday night with family or friends? Smashed potatoes. And the beauty is that you can change up the herbs you use to match the season, or of course, your preferences! With spring just around the corner, these smashed potatoes with green onions and dill are the perfect side dish for the season.
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I’ll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
A few ingredient notes
To make smashed potatoes with green onions and dill, you will need:
- Mini red potatoes: other potatoes work well too, but red potatoes are a great size, consistency, and the color is also wonderful. The size of the potato is important. When you smash them, the potatoes spread out. If you’re working with large potatoes, not only will they need to cook longer, but you’ll also end up with very large smashed potatoes!
- Fresh dill: this is one of the key flavors of the dish, so feel free to be heavy-handed here!
- Fresh green onions: green onions add a bit of fresh, brightness to the dish. Again, feel free to be heavy-handed!
- Garlic: garlic gives this such a wonderful depth
- Butter: hopefully this needs no explanation, but the butter gives these potatoes such a delicious flavor and helps them to crisp up without burning. Want to get really fancy? Try adding some compound butter!
- Salt & pepper: the final touch on this gorgeous side dish. I also love to use a big, flaky salt such as Maldon Sea Salt or Jacobsen’s sea salt to really finish this recipe.
Frequently Asked Smashed Potato Questions
How do you get smashed potatoes with green onions and dill to be crispy?
To get the smashed potatoes to be crispy, first boil them (technically, they’re done after this point – you really could eat them right away!) and then finish them off in the oven to get those crispy edges we love so much.
Can you use different herbs?
Yes, definitely! If you don’t have dill or green onions on hand, feel free to try with another herb! Rosemary is also delicious here.
Can you use dried herbs?
I wouldn’t recommend it. The herbs are the star of the show here. Make sure you’re using fresh herbs to really make the most of it!
What do you use for the smashing?
The base of a glass cup works really well! You may need to use a bit of cooking spray so the potatoes don’t stick to the cup. Really anything with a nice flat surface will work well — a large flat spoon, a cup, the base of a bowl, or even a measuring cup!
I hope you enjoy this recipe and all the variations that can come with it! Test it out and let me know what you think! Happy cooking!
Smashed Potatoes with Green Onion & Dill
- 2 lb mini red potatoes or other small potatoes
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter
- 2 tsp garlic minced
- 2 Tbsp dill chopped
- 2 Tbsp green onion chopped
- ½ tsp salt
- ½ tsp black pepper
- Preheat oven to 450 degrees Fahrenheit. Prepare a rimmed baking sheet and drizzle with olive oil.
- Bring a large pot of water to a boil; add potatoes. Boil 20 minutes or until tender and potatoes can easily be pierced with a fork. Drain and set aside to cool slightly.
- Mince garlic and chop green onions and dill. Melt 3 Tbsp butter.
- Place boiled potatoes on the prepared baking sheet, allowing space between each. Using the base of a wide, round glass (or another flat object for pressing the potatoes), gently press the potatoes until they are approximately 1/2 inch thick. If the potatoes are sticking to your glass, spray your glass with cooking spray, or drizzle with olive oil. There is some wiggle room here, but do not press all the way down to the baking sheet. Repeat until all potoatoes are smashed.
- Brush the smashed potatoes generously with the melted butter. Sprinkle with the minced garlic, salt and pepper.
- Roast in the oven for 18-20 minutes, or until potatoes are crispy and browning on the edges. Remove from oven and transfer to a serving dish.
- Sprinkle generously (really!) with chopped dill, chopped green onions, and additional salt and pepper, if desired.