Description
This crispy smashed potato salad is a golden roasted potato salad with crunchy edges, fluffy centers, and a creamy herb dressing. Perfect for BBQs, potlucks, or family dinners when you want a potato side dish with extra texture and flavor.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 garlic clove minced
- 2 tablespoons chopped parsley
- 1 tablespoon fresh dill
- 1/4 cup grated parmesan cheese
Instructions
- 1. Preheat oven to 425°F and line baking sheet with parchment
- 2. Boil baby potatoes in salted water until fork tender
- 3. Drain potatoes and place on baking sheet
- 4. Gently smash each potato using the bottom of a glass
- 5. Drizzle olive oil and season with salt and pepper
- 6. Roast for 25 minutes until crispy and golden
- 7. Whisk mayonnaise Dijon mustard lemon juice and garlic
- 8. Stir in parsley dill and parmesan
- 9. Toss crispy potatoes with dressing and serve warm
Notes
- Baby Yukon gold potatoes work best
- Allow potatoes to steam dry after boiling
- Do not overcrowd the baking sheet
- Add dressing gradually for best balance
- Roast at high heat for maximum crispiness
- Fresh herbs add the best flavor
- Store leftovers refrigerated up to 4 days
- Reheat potatoes in oven to restore crisp texture
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: crispy smashed potato salad, roasted potato salad, crispy potato salad