Pressed potatoes with herby lemon dipping sauce sound so fun don’t they? Behold the perfect side dish or appetizer or snack or whatever you darn well please! We had a lot of fun creating this dish. We actually have a lot of fun creating pretty much every dish but with this recipe, we took a basic little baby potato and turned it into the star of the show. If you have never cooked pressed potatoes before, we encourage you to try this recipe. It’s actually a cinch to make and you will impress your guests with something a little different.
Start by boiling the baby potatoes until fork tender. Then just toss them in some olive oil and spread out on a baking sheet.
Now, the fun begins…gently press the potatoes with the back of a spoon or the bottom a glass. Don’t press too hard but just enough to crack the potato and break the skin. Then sprinkle with salt and freshly cracked pepper.
Bake them for about 25 minutes or until they are a beautiful golden brown color and have crispy edges.
While the buds are in the oven, you can get going on the herby lemon dipping sauce. We are obsessed with this stuff. Just mix the Greek yogurt, lemon and all the rest of the delicious ingredients in a bowl and set aside. You can also do this part in advance and store it in the fridge in an airtight container.
Serve the potatoes on a platter with the sauce and garnish with some fresh chives, rosemary (or your other favorite herb), some fresh lemon wedges and delicious olives! Your guests will be so impressed!
- 1 lb yellow baby potatoes
- 2 Tbsp good quality olive oil
- kosher salt & cracked pepper
- kalamata olives for garnish
- lemon wedges for garnish
- ½ C Greek 0% Fage yogurt
- zest of 1 lemon
- juice of ½ lemon
- 2 Tbsp chopped capers
- 1 Tbsp chopped scallions, green tops only
- 1 Tbsp chopped chives
- 1 Tbsp chopped dill
- 1 small clove garlic, minced
- ¼ tsp fresh ground pepper
- ¼ kosher salt
- Preheat oven to 400 degrees.
- In a large pot, boil potatoes until fork tender.
- Drain potatoes and toss with olive oil. Spread potatoes out evenly on a parchment lined rimmed baking sheet. Press potatoes with the back of a spoon or the bottom
- of a glass. Season with S&P.
- Bake for approx 25 minutes until golden brown and crisp.
- Mix all ingredients for the herby lemon dipping sauce in a seperate bowl.
- Assemble potatoes on a plate with herby lemon dipping sauce, kalamata olives and lemon wedges and serve.