Description
Crispy smashed potato salad brings Mediterranean zest to classic side dishes, dancing with herbed dressing and crunchy texture. Herb-kissed potatoes and tangy notes create a memorable plate you’ll crave at summer gatherings.
Ingredients
Scale
Potatoes:
- 1 kg (2.2 pounds) baby potatoes or small Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
Dressing Components:
- 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
- 2 ounces (56 grams) crispy bacon bits (optional)
Instructions
- Submerge whole potatoes in a pot of cold, salted water, ensuring they are completely covered. Bring liquid to a rolling boil and simmer until potatoes become fork-tender, approximately 15-20 minutes.
- Carefully drain potatoes and allow them to cool slightly for easier handling.
- Heat oven to 220C (425F) and prepare a parchment-lined baking sheet.
- Gently position each potato on the prepared sheet and use the bottom of a sturdy glass or potato masher to flatten each potato, creating a rustic, slightly crushed appearance.
- Generously coat the smashed potatoes with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and freshly ground black pepper.
- Roast the seasoned potatoes in the preheated oven, turning them midway through cooking, until edges become golden and surfaces develop a crispy, crunchy texture, roughly 25-30 minutes.
- Meanwhile, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, chopped dill, parsley, and green onions in a small mixing bowl.
- Season the dressing with salt and pepper, adjusting flavors to personal preference.
- Transfer the crispy potatoes to a serving platter or large bowl.
- Drizzle the prepared dressing over the warm potatoes, gently tossing to ensure even coating.
- Optional: Sprinkle with additional fresh herbs and crispy bacon bits for extra flavor and texture.
- Serve immediately while warm or allow to cool to room temperature.
Notes
- Potato Selection Matters: Choose evenly sized waxy potatoes like Yukon Gold or red potatoes for consistent cooking and best texture.
- Prevent Sticking: Ensure parchment paper is lightly oiled to stop potatoes from adhering during roasting.
- Temperature Control: Let potatoes cool slightly before smashing to maintain structural integrity and prevent burning.
- Customizable Seasoning: Experiment with different spice blends like za’atar, curry powder, or herbs de Provence for global flavor variations.
- Dietary Adaptations: Replace mayonnaise with Greek yogurt or vegan mayonnaise for lighter or plant-based versions. Use turkey bacon or omit bacon for reduced-fat options.
- Crispy Texture Tip: Pat potatoes completely dry before smashing to achieve maximum crunchiness and prevent steaming.
- Make-Ahead Strategy: Prepare roasted potatoes and dressing separately, then combine just before serving to maintain optimal crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg