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Crispy Smashed Potato Salad

Crispy Smashed Potato Salad
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Crispy Smashed Potato Salad combines tender boiled potatoes smashed and roasted to golden crispiness, tossed with a vibrant herb dressing featuring parsley, dill, and chives. This salad balances crunchy edges with soft insides, enhanced by a tangy lemon and Dijon mustard dressing. Perfect as a versatile side or a light main, it works well warm or chilled for year-round enjoyment.

Ingredients

Scale

Potatoes

  • 1.5 pounds Yukon Gold or baby potatoes

Herb Dressing

  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 3 tbsp good-quality olive oil
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh chives, chopped
  • Salt, to taste
  • Black pepper, to taste

For Roasting

  • 3 tbsp olive oil (for drizzling and roasting)
  • Salt, to taste
  • Black pepper, to taste

Optional Variations

  • Pinch of smoked paprika or chili flakes (for spicy kick)
  • Feta or goat cheese, crumbled (for cheese lovers)
  • Chopped cucumbers, cherry tomatoes, or radishes (for veggie boost)
  • Maple syrup (to replace honey for vegan dressing)
  • Toasted pine nuts or walnuts (for nutty twist)

Instructions

  1. Boil the Potatoes: Start by boiling whole baby or Yukon Gold potatoes in salted water until they are just tender and easily pierced with a fork, approximately 15-20 minutes. Be careful not to overcook them to maintain their structure.
  2. Preheat Oven and Prepare Potatoes: While the potatoes cook, preheat your oven to 450°F (230°C). Drain the potatoes and let them cool slightly, then place them on a baking sheet lined with parchment paper or a lightly greased tray.
  3. Smash the Potatoes: Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens to about 1/2-inch thick. This creates more surface area to crisp up in the oven.
  4. Season and Roast: Drizzle the smashed potatoes generously with olive oil and sprinkle salt and pepper. Roast them in the oven for 20-25 minutes, flipping halfway through, until the edges are crispy and golden brown.
  5. Make the Herb Dressing: Mix together fresh lemon juice, minced garlic, Dijon mustard, additional olive oil, and chopped herbs like parsley, dill, and chives. Adjust seasoning with salt and pepper to taste.
  6. Combine and Serve: Once the potatoes are crispy and cool enough to handle, toss them gently with the dressing. Serve immediately warm or chill in the fridge for a refreshing cold salad experience.

Notes

  • Use waxy potatoes like Yukon Gold or baby potatoes for best texture and crispness.
  • Be generous with olive oil when roasting to achieve maximum crispiness.
  • Select similarly sized potatoes to ensure even cooking.
  • Pat dry the boiled potatoes well to avoid sogginess before roasting.
  • Customize the fresh herbs based on availability and preference, such as basil, tarragon, or thyme.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Freezing is not recommended as it affects the crispy texture negatively.
  • To reheat, warm in a 400°F (205°C) oven for 5-7 minutes to restore crispness.

Nutrition

Find it online: https://amandafood.com/crispy-smashed-potato-salad/