There’s something undeniably captivating about the combination of crispy and creamy when it comes to food. Picture this: a plate of crispy smashed potato salad, where each bite offers a delightful crunch followed by the smoothness of dressing and tender potatoes. The aroma wafts through the air, teasing your senses and making your stomach growl in anticipation. For more inspiration, check out this great dinner options recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What potatoes are best for Crispy Smashed Potato Salad?
- Can I make this salad ahead of time?
- How can I add more flavor to my potato salad?
- 📖 Recipe Card
This dish is perfect for any occasion, whether you’re hosting a summer barbecue, enjoying a picnic in the park, or just looking for a quick weeknight side that impresses. I remember the first time I made this crispy smashed potato salad; my friends couldn’t get enough of it. They practically fought over the last scoop, and I felt like a culinary rockstar! For more inspiration, check out this more side dish recipes.
Why You'll Love This Recipe
- This crispy smashed potato salad is super easy to prepare, making it ideal for busy weeknights
- The flavor profile combines savory garlic with fresh herbs for an irresistible taste
- Its vibrant colors and textures make it a stunning addition to any table
- Perfectly versatile, you can serve it warm or cold, depending on your mood
I once brought this dish to a potluck, and let me tell you, it vanished within minutes! Friends were asking for the recipe before they even finished their portions.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Baby Potatoes: These small potatoes are perfect for smashing; choose firm ones for the best texture.
- Olive Oil: A good quality olive oil adds richness; I prefer extra virgin for its bold flavor.
- Fresh Herbs: Parsley or dill works wonders here; use fresh herbs to elevate that fresh taste.
- Garlic: Fresh garlic gives an amazing aroma; don’t skimp on this essential ingredient.
- Salt and Pepper: Essential seasonings that enhance all flavors; feel free to adjust to your taste preferences.
- Sour Cream or Greek Yogurt: For creaminess, choose either option based on your preference; both add tangy goodness.
- Lemon Juice: A splash of acidity brightens up the salad; fresh lemons work best for that zing.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Potatoes: Begin by washing about two pounds of baby potatoes thoroughly under running water. Place them in a large pot and cover with cold water. Add a generous pinch of salt to season as they cook.
Boil Until Tender: Bring the pot of water to a boil over medium-high heat. Allow the potatoes to simmer until they are fork-tender, which should take around 15-20 minutes.
Smashed Potato Technique: Drain the potatoes well and let them cool slightly. Use a flat-bottomed object (like a glass) to gently smash each potato until they are flattened but not completely falling apart.
Roast for Crispiness: Preheat your oven to 425°F (220°C). Arrange the smashed potatoes on a baking sheet lined with parchment paper. Drizzle olive oil generously over them and sprinkle with salt and pepper.
Mix Up Your Dressing: While the potatoes roast for about 25 minutes or until golden brown, mix together sour cream (or yogurt), minced garlic, lemon juice, and chopped herbs in a bowl.
Toss It All Together: Once roasted to perfection, remove the potatoes from the oven and let them cool slightly before tossing them gently with your creamy herb dressing. Serve warm or cold—either way, it’s delicious!
Enjoy every crispy bite of this smashed potato salad—it’s bound to become a favorite at any gathering!
You Must Know
- Crispy Smashed Potato Salad is a delightful twist on classic potato salad, combining crunch with creamy goodness
- The smell of roasted garlic and herbs fills your kitchen, making it irresistible
- This dish is perfect for summer barbecues or cozy family dinners, and it’s easy to customize!
Perfecting the Cooking Process
Start by boiling the potatoes until fork-tender, then smash them before roasting. This method ensures crispy edges while keeping the insides fluffy.
Add Your Touch
Feel free to swap out ingredients like adding bacon bits or using different herbs for extra flavor. A splash of lemon juice adds brightness!
Storing & Reheating
Store leftover Crispy Smashed Potato Salad in an airtight container for up to three days. Reheat gently in the oven to maintain crispiness.
Chef's Helpful Tips
- For the crispiest results, make sure to dry the potatoes thoroughly after boiling
- Use high-quality olive oil for rich flavor
- Don’t overcrowd the baking sheet; give each potato space to crisp up nicely
Sometimes, my family fights over who gets the last scoop of this salad at gatherings. It’s that good!
FAQ
What potatoes are best for Crispy Smashed Potato Salad?
Use starchy potatoes like Russets or Yukon Golds for the best texture.
Can I make this salad ahead of time?
Absolutely! Just store it in the fridge and reheat before serving.
How can I add more flavor to my potato salad?
Try mixing in fresh herbs, cheese, or even a dash of hot sauce for zest!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Crispy Smashed Potato Salad
- Total Time: 55 minutes
- Yield: Serves approximately 6
Description
Crispy Smashed Potato Salad is a delightful blend of golden, crispy potatoes and creamy dressing, perfect for any gathering. Each bite delivers a satisfying crunch followed by a smooth burst of flavor from garlic and fresh herbs. This versatile dish can be served warm or cold, making it an ideal side for summer barbecues, potlucks, or cozy family dinners. Impress your guests with this easy-to-make recipe that will have everyone asking for seconds!
Ingredients
- 2 lbs baby potatoes
- 4 tbsp olive oil
- 1/4 cup fresh parsley or dill, chopped
- 3 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lemon
Instructions
- Wash the baby potatoes thoroughly and place them in a large pot. Cover with cold water and add a pinch of salt.
- Boil the potatoes over medium-high heat until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Smash each potato gently with a flat object until flattened but intact.
- Preheat oven to 425°F (220°C). Place smashed potatoes on a parchment-lined baking sheet and drizzle with olive oil, salt, and pepper.
- Roast for approximately 25 minutes or until golden brown.
- In a bowl, mix sour cream (or yogurt), minced garlic, lemon juice, and chopped herbs.
- Toss the roasted potatoes with the dressing before serving warm or cold.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
