Dill Pickle Smash Potatoes with Pickle Crème Fraîche Dip
Crispy smashed potatoes tossed with butter, ranch seasoning, herbs and parmesan, served with a tangy pickle crème fraîche dip and topped with prosciutto.
- 1000 g small potatoes
- 240 ml pickle brine
- 3 tbsp butter
- ½ packet ranch seasoning
- 10 g fresh dill
- 10 g fresh chives
- 40 g parmesan
- 100 g prosciutto
- salt
- black pepper
- 1 container crème fraîche
- ½ cup pickles
- 10 g extra fresh dill
- 10 g extra fresh chives
- parmesan (for dip)
- salt (for dip)
- black pepper (for dip)
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Boil the small potatoes in a mix of water and pickle brine (1:1) until fork-tender.
- Step 2
Drain the potatoes, then smash them on a baking sheet.
- Step 3
Mix the pickle crème fraîche dip: combine crème fraîche with 3-4 tbsp pickle brine, finely chopped pickles, and fresh dill and chives; season with parmesan, salt and pepper, then set aside.
- Step 4
Toss the smashed potatoes with melted butter, ranch seasoning, herbs (dill + chives), grated parmesan, and salt and pepper.
- Step 5
Bake at 450°F / 230°C for about 15 minutes until crispy.
- Step 6
Serve with the dip, then top with prosciutto, flaky salt, extra herbs, and extra pickles.
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