Description
This Crispy Smashed Potato Salad recipe features tender baby potatoes boiled until just fork-tender, smashed thin, and roasted to golden crispiness. Tossed in a creamy herbed dressing with Greek yogurt, mayo, Dijon mustard, fresh parsley, and sharp pickle and shallot accents, this dish offers a delightful balance of crunchy texture and tangy flavors. Perfect as a warm side dish or a comforting snack, these crispy smashed potatoes with a zesty salad twist will impress any crowd.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Dressing
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
Garnish
- 1-2 scallions, chopped (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F and line one or two baking sheets with parchment paper, depending on the size of your potatoes.
- Boil Potatoes: Place the baby potatoes in a large pot filled with well-salted cold water. Bring to a boil over medium heat and cook for 8 minutes until just fork-tender but still firm. Drain and let them cool slightly.
- Dry and Smash Potatoes: Pat the potatoes completely dry with paper towels to remove excess moisture. Transfer them to the baking sheet and gently smash each potato using a potato masher or the bottom of a glass until about 1/4 inch thick.
- Season and Roast: Brush the smashed potatoes with 2 tablespoons of olive oil, then season generously with salt and pepper. Roast in the preheated oven for 60 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.
- Make the Dressing: While the potatoes roast, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the finely chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate.
- Toss Potatoes with Dressing: When potatoes are done, remove them from the oven and allow to cool for 10 minutes. Reserve some of the crispy potato pieces for garnishing. Transfer the rest to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish and Serve: Garnish with chopped scallions and the reserved crispy potato bits. Serve the salad warm and enjoy.
Notes
- Do not over-boil the potatoes; they should be fork-tender but not soft to prevent them from falling apart when smashed.
- Pat the potatoes dry thoroughly after boiling to ensure maximum crispiness during roasting.
- For extra crunch, lightly coat the potatoes with cornstarch before roasting.
- Smash a few potatoes extra thin for ultra-crispy bits to use as toppings.
- Oven cooking times can vary; start checking potatoes for doneness at 40 minutes to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
