Crispy Pickle & Dill Smashed Potatoes & BBQ chicken 2 lbs mini baby potatoes, scrubbed 3 scallions, diced Olive oil + salt Place whole mini potatoes on a sheet pan. Drizzle generously with olive oil + salt and toss to coat. Roast at 425°F for 30 mins until fork tender. Remove from oven and smash each potato with the bottom of a glass. Drizzle with more olive oil so all the edges get crispy. Return to oven for about 20 mins, flip, and continue roasting until deeply golden and crispy on both sides. Dressing: ¾ cup Greek yogurt ellenosyogurt ½ cup kewpieusa mayo 2 tsp Dijon Juice ½ lemon 2 tsp red wine vinegar 1 garlic clove, minced Whisk everything to combine. Toss warm crispy potatoes with dressing. Add: ¼ cup fresh dill 2 tbsp chives 6 minced pickles bubbiespickles 1 finely chopped shallot salt + pepper. Chicken thighs: toss in any BBQ sauce. Marinate for 30 min. Bake on sheet pan at 350°. 15-20 min. (Until cooked through) Baste w/extra sauce at 10 minutes. Broil - 1 min to...