Description
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: crispy smashed potatoes, potato salad, herb dressing, roasted potatoes, summer salad, side dish, vegetarian