Instructions

• Preheat the oven to 425°F.
• Drop baby potatoes into salted water and pressure cook until tender, about 15 minutes.
• Release pressure naturally, then drain and let cool slightly.
• Smash potatoes gently on a baking sheet. Drizzle with olive oil.
• Sprinkle with garlic powder, salt, and pepper.
• Roast for 20 minutes or until golden and crispy.
• Mix mayonnaise, Dijon mustard, lemon juice, and fresh dill in a bowl.
• Toss roasted potatoes in the dressing.
• Serve warm or at room temperature.