Smashed Potato Herb Dish (Print Version)

# Ingredients:

→ Creamy Dressing

01 - Kewpie mayo (½ cup)
02 - Red wine vinegar (2 teaspoons)
03 - Dijon mustard (2 teaspoons)
04 - Greek yogurt (¾ cup)
05 - Juice from half of a large lemon

→ Fresh Elements

06 - Fresh parsley (¼ cup, finely chopped)
07 - Fresh dill (¼ cup, finely chopped)
08 - Cucumber (medium-sized, seeded and chopped small)
09 - Fresh garlic (1 large clove, minced)
10 - Shallot (1, chopped into small pieces)

→ Potato Base

11 - Salt and pepper as needed
12 - Olive oil (1 tablespoon)
13 - Baby potatoes (2 pounds, cleaned)

# Instructions:

01 - Put potatoes on the baking sheet, flatten them with the bottom of a glass, coat with olive oil, and sprinkle with salt and pepper.
02 - Heat your oven to 425°F and cover a large baking sheet with parchment paper.
03 - After waiting 5 minutes for the potatoes to cool a bit, mix them gently into the salad dressing until it's all coated.
04 - Stir together the yogurt, mayo, lemon juice, mustard, vinegar, garlic, chopped herbs, and a bit of salt and pepper in a bowl.
05 - In a pot of boiling water, cook the potatoes for about 7 minutes until you can poke them easily with a fork. Drain and dry them completely.
06 - Toss the chopped shallot and cucumber into the dressing. Chill it while waiting for the potatoes to crisp up.
07 - Sprinkle reserved crispy bits, freshly cut dill, and a dash of pepper on top before serving.
08 - Bake the potatoes for about 50-60 minutes until they become crispy and golden. Keep a few of the crisp pieces aside for the final topping.

# Notes:

01 - Use plant-based yogurt and mayo to make it fully vegan.
02 - Scooping out cucumber seeds helps prevent extra liquid.
03 - Set aside crunchy roasted parts for garnish to keep it textured.
04 - Leftovers can be stored in the fridge.

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