Ingredients
1 1/2 lbs small new potatoes (AmaRosa fingerling potatoes work especially well)
About 1/4 cup of Olive oil
1 tbsp dried oregano
Salt
Coarse flake salt
Dipping Sauce Ingredients
70 grams cream cheese
62 grams sour cream
62 grams plain yogurt
62 grams feta
30 grams mayonnaise
20 grams fresh dill
1 1/4 tsp garlic powder
1/2 tsp paprika powder
Serves 3-4
Instructions
Place the potatoes into a stockpot and cover with 1 inch of cold water. Try to choose potatoes that are all a small and similar size. Heavily salt the water, cover with a lid, then bring to a boil over high heat.
Once boiling, leave the lid on and turn down the temperature to a strong simmer so the pot doesnt boil over. Cook for about 12 minutes, or until easily pierced with a fork. If you are using potatoes that are different sizes, you may have to take the smaller ones out of the water once they are soft and keep cooking the larger ones.
Preheat the oven to 500 f.
While the potatoes are cooking, make the sauce.
Chop the dill very fine, then add all of the ingredients to a jar that will fit an immersion blender inside. Use the immersion blender to pulse the sauce a few times, but leave it a little chunky.
Once cooked, drain the potatoes and rinse with cold water.
Place the hot potatoes in a bowl, add a generous amount of olive oil, the oregano, and a very small amount of salt (you will be also be using coarse salt), and toss with your hands to make sure the potatoes are evenly coated in the oil.
Dump the potatoes onto a non-stick baking sheet (cast iron baking sheets work very well), then use the bottom of a glass or jar to smash each potato.
Each potato should just barely have the skin broken when you smash it so be gentle. They will be very delicate after smashing so gently scoot the smashed potatoes around the pan so they are evenly distributed. Then drizzle with the remaining oil from the bowl and sprinkle coarse flake salt over top.
Place on the top rack in the oven and bake for about 15 minutes or golden brown. Then flip and bake about 10 minutes more, or until desired level of crispiness is obtained. Serve immediately.
