These crispy smashed potato bites are topped with smoked salmon and a delicious & easy avocado dill sauce! The perfect appetizer or light brunch!
Bring a large pot of water to boil. Add potatoes and cook for about 20 minutes, or until just barely fork tender. Drain and set aside.
Preheat oven to 450℉. Place potatoes on a large baking sheet, and using the bottom of a measuring cup or flat-bottomed cup, gently press down on each potato, slightly smashing it into a flatter disc.
Drizzle the smashed potatoes with olive oil, and gently toss to coat. Season generously with salt and pepper.
Bake for 15-20 minutes, then flip each potato and bake for another 12-15 minutes, or until super golden and crispy. This could take longer or shorter depending on your oven. I like mine SUPER crispy. Let them cool slightly.
While the potatoes are roasting, make the sauce. Combine the avocado, Greek yogurt, lemon zest, lemon juice, dill, and olive oil in a food processor and blend until creamy. Season to taste with salt and pepper.
To assemble the potatoes, put a spoonful of avocado dill sauce on each potato, then a piece of smoked salmon, another dollop of avocado dill sauce, and a sprinkle of red onion. Finish with extra chopped fresh dill. Serve!