Description
Crispy smashed potato salad delivers delightful textures and bold Mediterranean flavors that dance across classic potato side dish expectations. Herb-infused potatoes paired with tangy dressing create a memorable culinary experience you’ll crave at every gathering.
Ingredients
Scale
Potatoes:
- 1 kg (2.2 lbs) baby potatoes or small Yukon Gold potatoes
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
Dressing:
- 120 ml (½ cup) mayonnaise
- 120 ml (½ cup) Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 green onions, finely sliced
- Salt to taste
- Pepper to taste
Garnish:
- Fresh dill
- Fresh parsley
- Crispy bacon bits (optional)
Instructions
- Gently cleanse whole potatoes, ensuring they are free from dirt and blemishes, then submerge in a capacious pot filled with cold, salted water. Heat the liquid until it reaches a rolling boil, allowing the potatoes to simmer until fork-tender, approximately 15-20 minutes.
- Carefully drain the potatoes and permit them to cool momentarily. Simultaneously, activate the oven to 220C and prepare a baking sheet with parchment paper.
- Position each potato onto the lined baking surface, then methodically flatten each one using the bottom of a sturdy glass or potato masher, creating rustic, uneven surfaces.
- Lavishly coat the smashed potatoes with olive oil, then generously dust with garlic powder, smoked paprika, salt, and freshly cracked black pepper.
- Transfer the seasoned potatoes to the preheated oven, roasting for 25-30 minutes. Midway through cooking, carefully flip each potato to ensure uniform golden crispiness.
- While potatoes roast, craft the creamy dressing by whisking mayonnaise, Dijon mustard, apple cider vinegar, honey, chopped dill, parsley, and green onions until smoothly combined. Season with salt and pepper to personal preference.
- Extract the potatoes from the oven once they achieve a beautiful golden-brown exterior with crispy edges.
- Arrange the hot, crispy potatoes on a serving platter, then elegantly drizzle the prepared dressing over the top. Gently toss to ensure even coating.
- Optional: Sprinkle crispy bacon bits and additional fresh herbs for enhanced texture and visual appeal.
- Serve immediately while warm, or allow to rest at room temperature for a delightful side dish.
Notes
- Ensure potatoes are uniform in size for even cooking and consistent crispiness.
- Use waxy potatoes like Yukon Gold or red potatoes for the best texture and structure when smashing.
- Pat potatoes completely dry before smashing to achieve maximum crispiness and prevent steaming.
- Leave enough space between potatoes on the baking sheet to help them crisp up evenly without steaming each other.
- For a healthier version, swap mayonnaise with Greek yogurt or vegan mayo to reduce calories and accommodate dietary preferences.
- Add extra crunch by sprinkling toasted seeds or chopped nuts over the final dish for additional texture and nutrition.
- Experiment with different herb combinations like rosemary, thyme, or chives to customize the flavor profile.
- Store leftover potatoes in an airtight container and reheat in the oven to maintain their crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg