Creamy Caper Smashed Potatoes
Ingredients
- 12 each mini potatoes about 2" wide
- 1 tsp olive oil
- sprinkle salt and pepper
- 1/2 cup mayonnaise
- 1/4 cup freshly grated parmesan cheese
- 2 tbsp coarsely chopped capers
- 1 tbsp chopped fresh dill
- 1 tsp fresh lemon juice
- to taste pepper
Servings: people
Instructions
- Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
- Spread out evenly on a baking tray and bake for 30-35 minutes, turning once, until just tender.
- While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
- Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
- Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.
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