Sort ingredients
tecknik
QR Code
Listen
Pdf
Heat the oven to 450°F.
Put the potatoes in a large pot, cover with cold water, and salt the water generously.
Bring to a boil, then simmer for 15–20 minutes, until a knife slides easily through the largest potato.
Drain the potatoes and let them steam-dry for 5 minutes.
Spread them across two lightly oiled baking sheets.
Gently press each potato with the bottom of a glass until about ½ inch thick.
Drizzle with the remaining olive oil and season with the ¾ teaspoon salt and a few grinds of pepper.
Roast for 30–35 minutes, rotating the pans halfway through, until the undersides and ragged edges are deep golden brown.
While they roast, stir together the yogurt, pickles, brine, Dijon, garlic, and dill.
Fold in half the scallions.
Taste before adding salt—the pickles and brine may provide enough.
Just before serving, melt the butter in a small skillet over medium heat.
Add the mustard seeds and cook, swirling the pan, for 2–3 minutes, until the butter smells nutty and turns amber.
Remove from the heat and stir in the lemon zest.
Spread the dressing over a platter.
Arrange the hot potatoes on top, spoon over the mustard-seed butter, and finish with the remaining scallions and dill.
Serve immediately.