Dill Pickle Ranch Smash
Crispy smashed potatoes topped with dill pickles, fresh dill, and ranch dressing for a comforting and flavorful dish.
Equipment
- Pot
- baking sheet
- Colander
- fork
Ingredients
Potato Ingredients
- 2 pounds Yukon gold potatoes Favorite for buttery texture.
- 2 teaspoons salt For boiling potatoes.
- 2 tablespoons olive oil For drizzling over smashed potatoes.
- 1 teaspoon garlic powder Adds flavor to the dish.
- to taste salt and pepper Adjust according to preference.
Toppings
- 1 cup dill pickles Chopped into bite-sized pieces.
- ½ cup ranch dressing For drizzling on top.
- ¼ cup fresh dill For garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Fill a pot with water, add 2 teaspoons of salt, and bring it to a boil.
- Add the Yukon gold potatoes to the boiling water and let them cook for about 15 minutes until fork-tender.
Smashing
- Drain the potatoes in a colander and let them cool slightly.
- Use a fork to gently press down on each potato until they crack open but don’t break apart completely.
- Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, salt, and pepper.
Baking
- Place the baking sheet in the preheated oven and bake for about 20 to 25 minutes, until crispy and golden brown.
Topping
- Once the potatoes are done, remove them from the oven.
- Top with chopped dill pickles and drizzle with ranch dressing.
- Garnish with fresh dill and serve.
Notes
Variations include adding crumbled bacon or cheddar cheese before baking. For a spicy twist, try adding diced jalapeños with the pickles.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 800mgPotassium: 900mgFiber: 5gSugar: 1gVitamin C: 25mgCalcium: 2mgIron: 8mg
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