This crispy smashed potato salad is a fun twist on a classic side dish! It features golden, crunchy potatoes tossed with fresh herbs and a creamy dressing that makes every bite delightful.
Who knew potato salad could be so crispy and satisfying? I love to serve it warm at barbecues or picnics. Plus, it’s hard to resist sneaking a few bites before it even hits the table! 😂
Key Ingredients & Substitutions
Baby Potatoes: I love using Yukon gold or red skin potatoes as they hold up well when smashed and roasted. If you can’t find these, any small waxy potato will work great, like fingerlings or new potatoes.
Olive Oil: This adds flavor and helps achieve that crispy texture. You can substitute with other oils like avocado or vegetable oil, but I prefer olive for a touch of richness.
Sour Cream / Greek Yogurt: This gives a creamy tang to the dressing. If you’re looking for a dairy-free option, try using cashew cream or a plant-based yogurt.
Fresh Herbs: I recommend parsley and chives for freshness. If you don’t have these, you can use other fresh herbs like dill or green onions for a different flavor.
Mayonnaise: Adds creaminess, but if you want to cut calories, you can reduce the amount of mayo or replace it with extra Greek yogurt.
What’s the Best Way to Get Crispy Smashed Potatoes?
Getting crispy smashed potatoes is all about the technique. Once you’ve boiled and smashed the potatoes, follow these steps:
- Make sure the potatoes are spread out on the baking sheet, giving them space to crisp up.
- Drizzle plenty of olive oil over the smashed potatoes and use a brush to coat them evenly. This ensures each potato gets nicely browned.
- Make sure your oven is fully preheated before adding the potatoes. High heat is key to crispiness.
- Turn the potatoes halfway through roasting to ensure all sides get golden and crispy.
With these tips, you’ll have perfectly crispy smashed potatoes every time!
Easy Crispy Smashed Potato Salad
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (Yukon gold or red skin)
- 2 tablespoons olive oil (for roasting)
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh lemon juice
- Optional: crispy bacon bits or crumbled cooked bacon for garnish
How Much Time Will You Need?
This delicious potato salad will take about 15 minutes to prepare and around 25-30 minutes to roast the potatoes. In total, you’re looking at about 45-60 minutes from start to finish, making it a fantastic side dish for any meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C).
2. Boil the Potatoes:
Wash the baby potatoes thoroughly and place them in a pot of salted water. Boil until they are just tender, about 15-20 minutes. You want them cooked but still firm. Once done, drain them and let them cool slightly.
3. Smash the Potatoes:
On a baking sheet lined with parchment paper, place the cooked potatoes. Using a heavy glass or a potato masher, gently smash each potato down until it’s about 1/2 inch thick, but still in one piece. This will help them get crispy in the oven!
4. Season and Roast:
Drizzle the smashed potatoes with olive oil and sprinkle generously with salt and pepper. Pop them in the oven and roast for about 25-30 minutes, or until they are golden brown and crispy around the edges. Yum!
5. Prepare the Dressing:
While the potatoes are roasting, you can whip up the dressing. In a bowl, mix together the sour cream or Greek yogurt, mayonnaise, Dijon mustard, minced garlic, lemon juice, chopped parsley, and chives. Taste and season with salt and pepper as needed.
6. Toss the Potatoes:
When the potatoes are done roasting, take them out of the oven and let them cool for a few minutes. Then, gently toss them in the creamy dressing until they are well coated.
7. Serve and Enjoy:
Transfer the potato salad to a serving bowl and garnish with extra fresh parsley and optional crispy bacon bits if you like. This dish can be enjoyed warm or at room temperature, making it a versatile side for any occasion!
Enjoy your perfectly crispy and creamy smashed potato salad! It’s bound to be a hit at your next gathering or family meal!
FAQ for Easy Crispy Smashed Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon gold and red skin potatoes work best for this recipe, you can use other small waxy potatoes like fingerlings or baby new potatoes. Just make sure they are similar in size for even cooking!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, it’s best to keep the dressing separate until you’re ready to enjoy the leftovers again.
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare the potatoes and dressing separately in advance. Store them in the fridge and combine them just before serving to keep the potatoes crisp. You can also roast the potatoes a few hours ahead and toss them in the dressing just before serving.
What Should I Serve with This Potato Salad?
This smashed potato salad is a great side for grilled meats, sandwiches, or even as part of a buffet. Pair it with barbecue dishes, picnic favorites, or alongside a fresh green salad for a complete meal!
