There’s nothing quite like the irresistible crunch of crispy smashed potato salad, a dish that dances on your taste buds. Imagine tender potatoes, perfectly smashed and roasted, mingling with zesty dressing and fresh herbs. It’s the kind of salad that makes you forget you’re eating vegetables, turning every bite into a delightful experience. For more inspiration, check out this more side dish recipes recipe.
This dish is perfect for summer picnics, backyard barbecues, or simply when you crave something utterly delicious. I remember serving it at a family gathering; the laughter and joy around the table were amplified by how quickly everyone devoured it. The anticipation builds as the aroma fills the kitchen, creating memories that linger long after the last bite.
Why You'll Love This Recipe
- This crispy smashed potato salad is easy to make and packed with flavor
- Its vibrant colors make it visually appealing on any plate
- Perfect for any occasion, whether a picnic or a family dinner, this salad is versatile enough to suit various tastes
- Plus, it’s a fantastic way to elevate a simple side dish into something extraordinary
My friend once declared this salad “life-changing” after my first attempt at making it for a barbecue; I think it went straight to her heart (and her stomach).
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Baby Potatoes: Choose small, waxy potatoes for optimal texture; they hold their shape well when smashed.
Olive Oil: Use high-quality extra virgin olive oil to enhance flavor and achieve that perfect crispiness.
Fresh Herbs: Chopped parsley or dill adds freshness; feel free to mix based on your preference.
Garlic Powder: A sprinkle of garlic powder elevates the flavor profile without overwhelming other ingredients.
Salt and Pepper: Essential for seasoning; adjust according to your taste preference but don’t skimp on them!
Lemon Juice: Freshly squeezed lemon juice adds brightness and balances the richness of the potatoes.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preparing the Potatoes: Start by washing your baby potatoes thoroughly; no one likes dirt in their salad! Place them in a large pot and cover with water. Add a generous pinch of salt and bring to a boil over medium-high heat until fork-tender, about 15-20 minutes.
Smashed Potato Technique: Once cooked, drain the potatoes and let them cool slightly. Use a potato masher or even your hands (carefully!) to gently smash each potato so they flatten but remain intact. You want those crispy edges!
Seasoning Magic: Drizzle olive oil over your smashed potatoes while sprinkling garlic powder, salt, pepper, and any additional herbs you love. Toss gently to ensure even coating while avoiding breaking them apart too much.
Baking Time!: Preheat your oven to 425°F (220°C). Spread the seasoned potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes until golden brown and crispy. The smell will be mouthwatering!
Making the Dressing: While waiting for those beauties in the oven, whisk together lemon juice with extra olive oil in a bowl. Add more herbs if desired—this dressing is where all flavors come together beautifully.
The Grand Assembly!: Once out of the oven, let your crispy smashed potatoes cool just slightly before drizzling them with your zesty dressing. Toss gently again before serving so every potato gets its fair share of flavor goodness!
Now you have an enticing crispy smashed potato salad ready to impress! Enjoy it warm or chilled—the flavors only get better as they mingle together over time!
You Must Know
- This crispy smashed potato salad is a crowd-pleaser, offering a delightful crunch with creamy flavors
- It’s perfect for picnics or potlucks, bringing smiles and satisfaction
- Don’t underestimate the power of the right seasoning to elevate this dish from ordinary to extraordinary
Perfecting the Cooking Process
Start by boiling the potatoes until tender, then smash them gently and roast for crispiness. This sequence ensures they’re perfectly cooked inside and delightfully crunchy outside.
Add Your Touch
Feel free to swap out herbs or add spicy elements like jalapeños for an exciting twist. Customize it based on your taste preferences or what’s in your pantry!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for a few minutes to regain that crispiness.
Chef's Helpful Tips
- For perfect crispy smashed potatoes, use waxy potatoes like Yukon Golds; they hold their shape well during cooking
- Always let the boiled potatoes cool slightly before smashing for even cooking
- Don’t skimp on seasoning; it truly elevates the entire dish!
Sharing this recipe has been a joy! Friends often ask me how I get that perfect crunch, and seeing their delight makes every effort worthwhile.
FAQ
What type of potatoes work best for crispy smashed potato salad?
Waxy potatoes like Yukon Golds are ideal for achieving that perfect texture.
Can I make this salad ahead of time?
Yes! Prepare it a day before serving; just store it properly in the fridge.
How do I reheat crispy smashed potato salad?
Reheat in the oven at 350°F for about 10 minutes to restore crispiness.
Crispy Smashed Potato Salad
- Total Time: 40 minutes
- Yield: Serves 4
Description
Experience the delightful crunch of crispy smashed potato salad—a vibrant, flavor-packed dish that transforms simple ingredients into a culinary masterpiece. With tender baby potatoes roasted to perfection and tossed in zesty dressing with fresh herbs, this salad is perfect for summer gatherings, potlucks, or any occasion that calls for a delicious side.
Ingredients
- 1 lb baby potatoes
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh parsley or dill, chopped
- 1 tsp garlic powder
- ½ tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 2 tbsp freshly squeezed lemon juice
Instructions
- Boil baby potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool slightly.
- Gently smash each potato using a potato masher or your hands, aiming for flat edges.
- Drizzle olive oil over smashed potatoes; sprinkle with garlic powder, salt, pepper, and herbs. Toss gently to coat.
- Preheat oven to 425°F (220°C). Spread seasoned potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown and crispy.
- While roasting, whisk together lemon juice with more olive oil and herbs for the dressing.
- Drizzle the dressing over cooled potatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize by swapping out herbs or adding spicy elements like jalapeños. For leftovers, store in an airtight container for up to three days; reheat at 350°F for about 10 minutes to regain crispiness.