Ingredients
Equipment
Method
- Boil the mini potatoes in salted water for 15 minutes until just tender. Drain and let them steam-dry for a few minutes, then spread on a baking sheet. Use the bottom of a glass to smash each one flat.
- Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast at 400°F for 30–35 minutes until the edges are golden and crispy.
- While the potatoes roast, add the avocado, scallion, parsley, tarragon, dill, basil, peeled lemon, garlic, salt, apple cider vinegar, capers, and water to the Vitamix. Blend on high for 30–45 seconds until smooth.
- With the blender running on low, remove the lid plug and slowly drizzle in the olive oil. This emulsifies the dressing and gives it a creamy, cohesive texture. Blend another 10–15 seconds.
- Arrange the hot crispy potatoes on a plate or board and spoon the green goddess dressing generously over the top — or serve it on the side for dipping.
Nutrition
Video
Notes
Lenny & Shalva's note: The dressing keeps well in the fridge for 3–4 days — the color stays bright if you press plastic wrap directly onto the surface. For extra crispy potatoes, don't skip the steam-dry step after boiling; moisture is the enemy of crunch. If your avocado is on the smaller side, add a splash more water to loosen the texture. Tarragon is strong — if you're not sure about it, start with less and taste as you go.