Description
Crispy smashed potato salad delivers a delightful twist on classic comfort food. Creamy potatoes meet zesty dressing, creating a mouthwatering side dish you’ll crave at every summer gathering.
Ingredients
Scale
Potatoes:
- 1.5 pounds (680 grams) small potatoes (Yukon Gold or red potatoes)
Seasonings and Herbs:
- 2 garlic cloves, minced
- 1/4 cup chopped fresh herbs (parsley, dill, or chives)
- Salt, to taste
- Freshly ground black pepper, to taste
Dressing and Additional Ingredients:
- 3 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup diced red bell pepper
- 1/4 cup thinly sliced red onion
- 1–2 teaspoons capers, drained (optional)
Instructions
- Heat the oven to 425F, preparing a stage for crispy potato transformation.
- Submerge potatoes in salted water, bringing to a rolling boil and simmering until fork-tender, approximately 15-20 minutes.
- Carefully drain potatoes and allow brief cooling to handle safely.
- Arrange boiled potatoes on a lightly greased baking sheet, creating adequate spacing between each.
- Utilize a sturdy glass or potato masher to gently flatten each potato, creating rustic, uneven surfaces approximately 1/2-inch thick.
- Generously drizzle olive oil across smashed potatoes, ensuring thorough coating.
- Sprinkle minced garlic, salt, and freshly cracked pepper over the potatoes for enhanced flavor profile.
- Roast in the preheated oven for 20-25 minutes until edges transform into golden, crispy perfection.
- While potatoes roast, whisk together mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice in a separate bowl.
- Incorporate finely chopped herbs into the creamy dressing, seasoning with additional salt and pepper.
- Once potatoes achieve desired crispness, remove from oven and allow brief cooling.
- Gently fold roasted potatoes with prepared dressing, integrating diced red bell pepper, red onion, and optional capers.
- Taste and adjust seasonings to ensure balanced flavor complexity.
- Serve immediately while warm, presenting a vibrant and textural side dish.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best crispy texture and even smashing.
- Pat potatoes completely dry after boiling to ensure maximum crispiness when roasting.
- Space potatoes well on the baking sheet to prevent steaming and promote golden, crunchy edges.
- For a lighter version, swap mayonnaise with Greek yogurt or use a vegan mayo alternative to reduce calories and accommodate dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg