Directions
These little "twice baked" Nuggets of Potato are crispy and crunchy with yummy flavor. We prefer them over French Fries any day. The Creamy Dill Sauce is quick to throw together. You can top each potato with a dollop or serve it on the side as a dipping sauce.
- Preheat oven to 450 Degrees.
- In a pot bring water to a boil and cook potatoes until fork tender. Cook as few or as many as you prefer. Id suggest a few lbs as these guy are addicting. Once cooked - strain from water.
- On a baking sheet place all of the potatoes. Using a Fork with one swift movement crush each potato (the same technique you might use to smash down peanut butter cookies :)
- Drizzle Olive Oil over the potatoes, and liberally sprinkly Garlic Powder over each potatoe. Throw on some Salt and Pepper. Throw into the oven.
- Meanwhile- Mix together the Dill Sauce Ingredients and set aside.
- Remove potatoes from oven in roughly 25-30 minutes- Once they are golden brown and crispy.
- Serve Crash potatoes and Sauce together.
If you are Soy intolerant- Opt to use the Coconut Yogurt and a Soy free Substitute of Mayo to make the Dill Sauce. If you have Fresh Scallions on hand try sprinkling them on top of the dolloped Potatoes or mixing into the Sauce.