INGREDIENTS
- 2lbs baby red potatoes
- 4 tbsp olive oil
- 1/4 cup dried cranberries reserve 2 tbsp for garnishing
- 1/4 cup toasted pumpkin seeds reserve 2 tbsp for garnishing
Dressing
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 stalks celery finely diced
- 1 carrot grated
- 2 tbsp whole grain mustard
- 1/4 cup parmigiano reggiano
- 4 tsp fresh thyme chopped
- 2 tsp fresh oregano chopped
- 2 tbsp fresh dill chopped
- 2 scallions roughly chopped
- 1/2 jalapeno de-seeded and finely diced
- 1 lemon juiced and zest
- TT kosher salt
- TT fresh cracked black pepper
METHOD
- Preheat the oven to 450F. Place the potatoes in a large pot with cold water. Bring the water to a boil and simmer the potatoes until they are fork tender. Strain and let the potatoes cool.
- Drizzle olive oil on a baking sheet and smash the potatoes by hand or with the base of a glass, keeping them in one piece. Place on the baking sheet and drizzle with more olive oil, salt and pepper. Roast in the oven for 20-30 minutes or until golden and crispy.
- In a mixing bowl combine ingredients for dressing well.
- Toss the smashed potatoes in a bowl with dried cranberries, toasted pumpkin seeds and the dressing. Garnish with fresh herbs, cranberries and pumpkin seeds. Serve warm.
