Description
Crispy Smashed Potato Salad offers a delightful combination of crispy golden edges with tender potato insides, fresh herbs, and a vibrant dressing. This flavorful and crunchy salad is perfect as a side dish for picnics, BBQs, and weeknight dinners, and is adaptable to vegan and vegetarian diets.
Ingredients
Units
Scale
Potatoes
- 1.5 lbs baby potatoes (small, waxy)
Seasoning & Oil
- 3–4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Fresh Herbs & Aromatics
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- 1/4 cup thinly sliced red onion
Dressing
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- Optional: 2 tablespoons Greek yogurt or mayonnaise for creamier dressing
Instructions
- Boil the potatoes: Begin by boiling your baby potatoes in salted water until fork-tender, about 15-20 minutes, ensuring a soft inside for perfect smashing.
- Preheat the oven: While potatoes cook, preheat your oven to 425°F (220°C) to prepare for roasting.
- Smash the potatoes: Drain the potatoes and gently smash each one with the bottom of a glass or potato masher, being careful not to break them apart entirely.
- Season and oil: Place smashed potatoes on a baking sheet, drizzle generously with olive oil, and sprinkle with salt and pepper to promote a crispy crust.
- Roast until crispy: Roast the potatoes for 20-25 minutes, turning halfway through, until edges are golden brown and crispy.
- Prepare the dressing: While potatoes roast, whisk together minced garlic, lemon juice, Dijon mustard, chopped fresh herbs, and olive oil to create a bright, flavorful dressing.
- Combine and serve: Once potatoes are crisp and cooled slightly, toss them with the dressing and add thinly sliced red onions. Adjust seasoning as needed and serve immediately or chilled.
Notes
- Use waxy baby potatoes for best texture and crispiness.
- Do not skip olive oil—it’s essential for golden crust formation.
- Smash potatoes gently to flatten while keeping chunks intact.
- Allow potatoes to cool before adding dressing to preserve fresh herb flavors.
- Roast potatoes on a baking rack to allow even airflow and extra crispiness.
- Leftovers can be stored refrigerated for up to 3 days and served cold or at room temperature.
- Freezing is not recommended as it affects the texture negatively.
- Reheat gently in an oven or air fryer to restore crispiness without drying out.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg