Serves 3
1.5lbs baby potatoes
2 green onions
2 tbsp parsley, fresh
3 tbsp capers
2 tbsp Dijon mustard
1.5 tbsps lemon juice
1/4 cup mayonnaise
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
3 tbsp olive oil
Prepare potatoes: Wash potatoes to remove dirt. Place them in a pot and cover them with cold water along with generous amounts of salt. Bring a pot to boil over high heat then simmer to cook about 10 minutes (potatoes should be fork tender but not falling apart). Once cooked, drain and cool (it makes them easier to smash without falling apart).Â
Smash potatoes: preheat oven to 425. On baking sheet lined with parchment paper. Arrange potatoes in a single layer. Using a knife edge or glass bottom and smash potatoes so they are flat but in tact. Brush potatoes with olive oil. Then sprinkle with salt, pepper and garlic powder.
Bake in oven for 40 minutes, flipping potatoes, half way.
Dressing: in a medium bowl, combine mayonnaise, mustard, chopped herbs, green onions, lemon juice, capers and mix well. Taste and adjust if necessary.
Mix potatoes with dressing, ideally refrigerate for at least 20 minutes. Serve