Dill Pickle Potato Smashers (New!)

Dill Pickle Potato Smashers (New!)
Have you heard? Dill Pickle flavored everything is all the rage these days. Everything from popsicles, to candy-canes! My fav? Dill pickle potato chips. These potato smashers are kinda inspired by them, but not fried and crispy…rather baked and creamy with that salty vinegar punch. Fun!

Nut-Free, No-Sugar Added, Gluten-Free

2 pounds (908 g) baby red potatoes, with skin on
1 tablespoon (18 g) course sea salt
2 tablespoons (28 g) nondairy butter
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) white vinegar
2 tablespoons (13 g) chopped fresh chives, optional
2 teaspoons dried dill, or 2 tablespoons (7 g) fresh chopped dill
Additional salt and pepper to taste

Preheat oven to 450°F (230°C, or gas mark 8). Line a baking sheet with parchment or a silicone baking mat.
Add potatoes and course salt to a medium pot. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 20 minutes.
Drain and return the potatoes to the pot. Add butter and gently toss to coat. Arrange the potatoes in a single layer on the baking sheet. Smash each potato into a disc about 1/2-inch (1.3 cm) thick using a potato masher or the bottom of a heavy bottomed drinking glass.
Bake for 20 minutes. Remove from oven and flip. Drizzle with olive oil and bake for an additional 20 minutes.
Remove from oven and immediately sprinkle with vinegar, chopped chives, dill, salt and pepper. Serve hot.

YIELD: 4 SERVINGS