Crispy Smashed Potato Salad

There’s something undeniably magical about a crispy smashed potato salad. Picture this: tender potatoes, perfectly smashed, drenched in a tangy dressing with a sprinkle of herbs that dances on your taste buds. cilantro lime pasta salad dill pickle pasta salad The textures! The flavors! It’s like a party in your mouth where everyone is invited, and trust me, you want to RSVP.

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This dish isn’t just for summer barbecues or picnics; it’s perfect for cozy family dinners or when you need an impressive side to bring to that potluck where everyone pretends they don’t secretly judge each other’s cooking. Just imagine the delightful crunch as you dive into this bowl of crispy goodness. Your taste buds will be singing hallelujah!

I once brought this dish to a neighborhood barbecue, and let me tell you, my neighbors were fighting over the last scoop. Their amazed faces as they tasted it—pure gold!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Baby Potatoes: Choose small, waxy potatoes like Yukon Golds for that perfect creamy texture when smashed.
• Olive Oil: Use high-quality extra virgin olive oil for rich flavor; it makes all the difference.
• Fresh Herbs: A mix of parsley and dill adds brightness; opt for fresh over dried whenever possible.
• Garlic Powder: Adds a punch of flavor without overpowering the dish; it’s one of my secret weapons. stuffed avocados with cowboy caviar.
• Red Wine Vinegar: Provides tanginess that complements the potatoes beautifully; don’t skip it!
• Salt and Pepper: Essential for seasoning; adjust according to your taste preference.
• Lemon Zest: A dash of lemon zest brightens everything up; it’s like sunshine in a bowl.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Boil the Potatoes: Start by bringing a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes.

Splash and Smash!: Drain the potatoes and let them cool slightly. Now comes the fun part! Use the bottom of a sturdy glass or pan to smash them gently until they’re flattened but not falling apart.

Add Flavor Town!: Transfer those lovely smashed potatoes onto a baking sheet lined with parchment paper. Drizzle generously with olive oil and sprinkle garlic powder, salt, and pepper all over.

Bake Until Crispy: Preheat your oven to 425°F (220°C). Bake the potatoes for about 25-30 minutes until they’re golden brown and irresistibly crispy.

Create the Dressing: In a mixing bowl, whisk together olive oil, red wine vinegar, lemon zest, chopped herbs, salt, and pepper until well combined.

Toss Everything Together!: Remove those glorious crispy potatoes from the oven and place them in a large bowl. Pour your dressing over them while they’re still warm so they soak up all that deliciousness!

Now you’re ready to serve this delightful crispy smashed potato salad! Your guests will be begging for seconds (and maybe even thirds). chicken broccoli stuffed shells Enjoy every crunchy bite!

Perfecting the Cooking Process

Start by boiling the potatoes until tender, then smash them lightly before roasting to achieve that perfect crispy texture.

Add Your Touch

Feel free to customize with herbs like dill or parsley, or swap in your favorite dressing for a unique spin on flavor.

Storing & Reheating

Store any leftovers in an airtight container for up to three days. Reheat in the oven to maintain crispiness.

Sharing this recipe brings back memories of my first picnic, where I proudly served this salad. Everyone loved it, and I felt like a culinary rock star!

FAQ

What potatoes are best for crispy smashed potato salad?

For more inspiration, check out this Honey Balsamic Brussels Sprouts recipe.

Yukon Gold or red potatoes work best due to their creamy texture and flavor.

How do you keep smashed potatoes crispy?

Ensure they are thoroughly dried before roasting and use high heat.

Can I make this salad ahead of time?

Yes, prepare and store in the fridge for up to three days before serving.

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Crispy Smashed Potato Salad

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Crispy smashed potato salad is a delightful twist on a classic dish that brings together tender baby potatoes, a zesty dressing, and fresh herbs for an explosion of flavor. Perfect for any occasion—from summer barbecues to cozy family dinners—this crowd-pleaser offers a crunchy exterior with a soft, creamy inside. Serve it warm or cold, and watch as your guests revel in every bite!

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Ingredients

Scale 1x2x3x

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp extra virgin olive oil
• ½ cup fresh parsley, chopped
• ¼ cup fresh dill, chopped
• 1 tsp garlic powder
• 2 tbsp red wine vinegar
• Zest of 1 lemon
• Salt and pepper to taste

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Instructions

1. Boil the potatoes in salted water until fork-tender (15-20 minutes). Drain and slightly cool.
2. Gently smash each potato with the bottom of a glass until flattened but intact.
3. Place smashed potatoes on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle garlic powder, salt, and pepper.
4. Bake at 425°F (220°C) for 25-30 minutes until golden brown and crispy.
5. In a bowl, mix olive oil, red wine vinegar, lemon zest, herbs, salt, and pepper to create the dressing.
6. Toss the warm potatoes with the dressing and serve immediately.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 1g
• Sodium: 220mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg

Keywords: - For added flavor variations, try incorporating different herbs like chives or tarragon. - Ensure potatoes are dry before roasting to achieve maximum crispiness. - Store leftovers in an airtight container for up to three days; reheat in the oven.