Creamy Dill Smashed Potatoes

If you’re looking for the ultimate side dish that hits every texture note: crispy, fluffy and creamy, these Creamy Dill Smashed Potatoes are it! Golden, oven-baked smashed potatoes are topped with a rich, buttery dill cream sauce that takes them from simple to seriously addictive.

This side dish is perfect for weeknight dinners, holiday spreads or anytime you want something comforting but elevated. I’m making it for Easter this year.

What is Creamy Dill Smashed Potatoes?

Creamy Dill Smashed Potatoes start with baby potatoes that are boiled until tender, gently smashed and then roasted in the oven until crispy on the edges. They’re finished with a warm, velvety dill cream sauce made with butter, garlic, shallots and fresh herbs. The sauce adds depth, richness and a subtle sweetness that pairs perfectly with the crispy potatoes. A delicious side dish!

Here’s Why You Will Love Creamy Dill Smashed Potatoes

• Crispy meets rich and buttery: Golden, crunchy edges paired with a silky dill cream sauce = pure comfort.
• Elevated but easy: Simple ingredients like butter, cream and fresh dill come together for a sauce that feels fancy but is super simple.
• Perfect for entertaining: This dish looks impressive and tastes even better. It’s great for dinner parties or holiday meals, like Christmas or Easter.

Equipment and Tools to Make Creamy Dill Smashed Potatoes

Pot: To boil potatoes and make dill sauce

Baking sheet and Parchment paper: For baking smashed potatoes

Spatula: To smash potatoes

Ingredients

Alright, let’s make our shopping list! To make this recipe, you will need…

• Baby potatoes (Yukon Gold or red potatoes work best for creamy centers)
• Olive oil (for crisping up the edges)
• Salt (enhances flavour)
• Black pepper (adds a mild kick)

For the creamy dill sauce:

• Butter (creates a rich base)
• Finely diced shallots and garlic (adds sweetness and depth)
• Heavy cream (for a silky, luxurious texture)
• Fresh dill (bright, herby flavour)
• Salt (to balance and enhance)

How to Make Creamy Dill Smashed Potatoes

Let’s make this dish!

Prepare the potatoes. Place potatoes in a pot of salted water and boil until fork-tender, about 15 minutes, depending on the size of the potatoes. Drain and transfer to a lined baking sheet. Gently smash each potato using a spatula.

Season and bake. Drizzle with olive oil, season with salt and pepper, and bake at 400°F for 25–30 minutes or until crispy and golden.

Make the dill cream sauce. Meanwhile, as the potatoes bake, melt butter over medium heat in a small saucepan. Add finely diced shallots and garlic. Then, cook until soft and slightly translucent. Mix in dill and fry for another minute. Reduce heat to medium-low and pour in the cream. Stirring constantly, let it gently simmer for 2 to 3 minutes until slightly thickened. Add salt to taste.

Assemble and serve. Serve potatoes hot with the warm creamy dill sauce drizzled over top.

Creamy Dill Smashed Potatoes Options and Substitutions

Want to mix things up with this recipe? Feel free to…

• Swap shallots with onions.
• Add some sour cream or Greek yogurt for a lighter option with extra protein.
• Use 1.5 tbsp dried dill if fresh isn’t available.
• Add grated parmesan before baking for an extra crispy, cheesy crust.
• Finish with a squeeze of lemon if you want a touch of brightness to balance the richness.

Storage and Reheating Tips

Store leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crispiness.

Store the sauce separately in an airtight container and reheat gently on the stovetop.

Make Ahead Options

You can boil and smash the potatoes ahead of time, then refrigerate. When ready to serve, bake them fresh for maximum crispiness.

The dill sauce can also be made ahead 2 days ahead but it is best if served right away as it can separate.

Recipe Tips

Let the shallots cook slowly in butter to bring out their natural sweetness.

Don’t overcrowd the pan when baking; this ensures crispy edges.

Simmer the cream gently to avoid curdling and keep the sauce smooth. You can reduce the liquid down for a thicker sauce if desired by cooking it longer.

Frequently Asked Questions

What do Creamy Dill Smashed Potatoes taste like? I use baby potatoes that are boiled until tender, gently smashed and then roasted in the oven until crispy on the edges. They’re finished with a warm, velvety dill cream sauce made with butter, garlic, shallots and fresh herbs.

What goes well with Creamy Dill Smashed Potatoes? These pair beautifully with roasted meats, grilled fish, or even as part of a brunch spread.

Can I make this dairy-free? You can try using plant-based butter and cream, though the flavour will be slightly different.

Can I air fry the potatoes? Yes! Air fry at 400°F for 15–20 minutes until crispy.

Looking for Side Dish Recipes? Check These Out!

Crispy Garlic Chicken Wings

Air Fryer Corn Riblets

Air Fryer Salt and Pepper Tofu

Lastly, if you make my Creamy Dill Smashed Potatoes be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.