Salt and Pepper Crushed Potatoes with Lemon Dill Mayo

Name: Salt and Pepper Crushed Potatoes with Lemon Dill Mayo
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds baby potatoes, skins on, scrubbed; 6 tablespoons extra-virgin olive oil; Flaky sea salt and freshly ground black pepper; Lemon Dill Mayo, recipe follows; 3/4 cup vegan mayonnaise; 6 tablespoons fresh dill, finely chopped; Juice of 1 lemon; Flaky sea salt

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Level: Easy

Total: 1 hr
Active: 10 min

Yield: 4 servings

I cannot resist these crispy on the outside and soft on the inside crushed baby potatoes. When dipped in the tangy Lemon Dill Mayo, they are a flavor sensation—the perfect side dish.

Level: Easy

Total: 1 hr
Active: 10 min

Yield: 4 servings

Ingredients

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1 1/2 pounds baby potatoes, skins on, scrubbed

6 tablespoons extra-virgin olive oil 

Flaky sea salt and freshly ground black pepper

Lemon Dill Mayo, recipe follows

Lemon Dill Mayo:

3/4 cup vegan mayonnaise

6 tablespoons fresh dill, finely chopped 

Juice of 1 lemon 

Flaky sea salt

Directions

Preheat the oven to 400 degrees F.
Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.