Crispy Mini Smashed Potatoes (with Roasted Garlic Dipping Sauce)

Servings: 8-10

For the Mini Smashed Potatoes:

• 2 x 16oz Tasteful Selections Nibbles Potatoes
• 1/4 cup Melted Butter
• 3 tbsp. Olive Oil
• 1 tsp. Salt
• 1 tsp. Cracked Black Pepper
• 1/4 cup Fresh Dill, chopped

For the Roasted Garlic Dipping Sauce:

• 1 head Garlic
• 1 tbsp. Olive Oil
• 1/2 cup Plain Greek Yogurt
• 1 tbsp. Dijon Mustard
• Juice of 1 Lemon
• 2-3 tbsp. Fresh Dill, chopped
• 1 tbsp. Apple Cider Vinegar
• Water, to taste

1. Preheat oven to 400F.
2. Slice the top portion off of the garlic head to reveal the cloves inside. Drizzle with the tablespoon of olive oil. Wrap in foil or place in a mini cocotte. Bake for 20-25 minutes, until golden and tender.
3. Bring a large pot of salted water to a boil.
4. Add the potatoes, reduce heat to LOW, and cook until fork tender, about 10 minutes.
5. Drain the potatoes and let steam dry in the basket for 5-6 minutes, until cool enough to touch.
6. Increase oven heat to 450F. Line 1-2 large rimmed baking pans with parchment paper.
7. Add the potatoes to the prepared baking pan(s). Drizzle the melted butter over the potatoes. Season with salt and black pepper. Add HALF of the fresh dill. Toss until well combined.
8. Working one at a time, smash the potatoes with the bottom of a glass. Use a spatula to help them come off the bottom of the glass, if needed.
9. Drizzle the smashed potatoes with the olive oil.
10. Bake 15 minutes, until golden brown, then flip the potatoes over to bake an additional 10-15 minutes, until crispy and golden brown.
11. To make the sauce, squeeze the roasted garlic cloves out of their skin into a bowl. Add the remaining sauce ingredients. Mix well, then season with salt and black pepper to taste. Add water to help thin out the texture to preference. Enjoy!