¼ cup green onion or chives, finely chopped, plus more for garnish
Directions
Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes in a large pot of salted water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
Pat the potatoes dry with a paper towel, then transfer to a baking sheet. Gently smash each potato with the bottom of a glass. Brush or drizzle with olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
While the potatoes cook, mix all the ingredients for the Sour Cream & Onion Dressing. Season with additional salt and pepper, if needed.
When the potatoes are done, remove the tray from the oven and let cool. Transfer to a platter and drizzle with dressing. Garnish with green onion, dill, pickled red onion and freshly ground black pepper.
For the pickled shallots, place the sliced shallots into a heat proof jar (like an empty
Smak Dab jar!) In a small pot, bring the vinegar, water, salt and sugar to a boil. Pour the boiling liquid into the jars to cover the red onion. Carefully seal with a lid and set aside.
Leave for 2-4 hours minimum before using and refrigerate after 4 hours.
