Herby Dill Pickle Ranch Potato Salad

Boil the Potatoes
2 Bring a large pot of salted water to a boil.
3 Add the mini potatoes and cook until fork-tender, about 9 minutes.
4 Drain the potatoes.
5 Let them cool slightly.
Smash the Potatoes 
7 Preheat oven to 450°F.
8 Place the cooked potatoes on a parchment-lined baking sheet.
9 Using the bottom of a glass, gently smash each potato until flattened but still intact.
Sizzle and Roast
11 Drizzle the smashed potatoes with olive oil.
12 Season with salt, pepper, garlic powder, onion powder, and paprika.
13 Roast in the oven for 25–30 minutes.
14 Flip halfway through.
15 Roast until golden and crispy.
Make Herby Ranch
17 Add all the ingredients to a large bowl.
18 Mix together until combined.
19 Season as necessary.
Assemble the Salad
21 Spread the herby ranch in a thick layer.
22 Place it on a large serving plate or shallow bowl.
Add the Potatoes
24 Place the hot, crispy smashed potatoes over the ranch base.
Garnish
26 Top with sliced pickles.
27 Add chopped chives, fresh dill, and parsley.
28 Drizzle with olive oil.
29 Sprinkle with Maldon flaky salt and black pepper.
30 Serve and enjoy!