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
Scale
- 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.