Ingredients
Equipment
Method
- Prepare the potatoes. Place potatoes in a pot of salted water and boil until fork-tender, about 15 minutes. 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.
Video
Notes
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.
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