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!

Ingredients

Scale

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

Instructions

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