Dill Pickle Ranch Smash (Printable)

Crispy smashed potatoes with tangy dill pickle ranch topping

# Ingredient List:

→ Potatoes

01 - 1 lb baby gold potatoes

→ Ranch Sauce

02 - 1/2 cup sour cream
03 - 2 tbsp mayonnaise
04 - 1 tbsp fresh dill, chopped
05 - 1/2 tbsp fresh chives, chopped
06 - 1/4 tsp garlic powder
07 - 1/4 tsp onion powder
08 - 1/2 tsp lemon juice
09 - Salt and freshly ground black pepper, to taste

→ Toppings & Finish

10 - 1/2 cup dill pickles, finely chopped
11 - 2 tbsp pickled jalapeños, diced (optional)
12 - 2 tbsp fresh dill or parsley, roughly chopped
13 - 2 tbsp grated parmesan cheese (optional)
14 - Olive oil, for drizzling

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place baby potatoes in a large pot, cover with water, and bring to a boil. Add salt and cook until fork-tender, 15-20 minutes.
03 - Drain potatoes and let cool slightly. Arrange on the prepared baking sheet.
04 - Use a glass or potato masher to gently smash each potato to about 1/2 inch thickness.
05 - Drizzle the smashed potatoes generously with olive oil; season with salt and pepper. Bake 20-25 minutes or until golden and crispy.
06 - Mix sour cream, mayonnaise, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl until smooth. Chill until ready to use.
07 - Remove potatoes from oven. Spread or drizzle ranch sauce over each potato. Sprinkle with chopped dill pickles, jalapeños (if using), fresh herbs, and parmesan (if desired). Serve immediately while warm and crispy.

# Expert Tips:

01 -
  • The combination of creamy ranch and tangy pickles hits every craving at once
  • They're ridiculously easy but look impressive enough for guests
  • You can prep everything ahead and just bake when people arrive
02 -
  • Don't skip letting the potatoes cool slightly before smashing, or they'll turn into a gummy mess instead of holding their shape
  • The ranch sauce needs to chill for at least 15 minutes to let the flavors develop properly
  • These are best eaten immediately while the bottoms are still crispy—the sauce starts softening them after about 10 minutes
03 -
  • Space the smashed potatoes at least an inch apart on the baking sheet so steam can escape and edges can crisp properly
  • Use the bottom of a flat measuring cup to smash if you don't have a masher—it gives you more control

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