Description
Crispy Smashed Potato Salad is a flavor-packed side dish featuring golden, crunchy potatoes paired with a zesty dressing—perfect for summer picnics and gatherings!
Ingredients
- Baby potatoes
- Olive oil
- Fresh herbs (parsley or dill)
- Garlic powder
- Lemon juice
- Salt & pepper
- Red onion
- Sour cream or Greek yogurt
Instructions
- Boil baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Preheat the oven to 425°F (220°C). On a lined baking sheet, gently smash each potato to about half an inch thick.
- Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to coat evenly.
- Bake for 25-30 minutes until golden brown and crispy.
- In a bowl, mix sour cream or Greek yogurt with lemon juice, chopped herbs, red onion, salt, and pepper.
- Toss baked potatoes with the dressing until well coated. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Customize by adding ingredients like bacon or feta for extra flavor. Store leftovers in an airtight container for up to three days; re-roast briefly to regain crispiness.